Bavarian cream on raspberry pulp

Name: Bavarian cream on raspberry pulp
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 250-300 g frozen raspberries; 4 sheets white gelatine; 1 Vanilla pod; 1/4 l Milk; 2 fresh egg yolks (Gr. M); 50 g Sugar; 150-200 g Whipped cream; 2 TABLESPOONS Icing sugar; 7-10 Tbsp Mint

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

250-300 g frozen raspberries
4 sheets white gelatine
1 Vanilla pod
1/4 l Milk
2 fresh egg yolks (Gr. M)
50 g Sugar
150-200 g Whipped cream
2 TABLESPOONS Icing sugar
7-10 Tbsp Mint

Directions

1
Defrost the raspberries. Soak gelatine in cold water. Cut the vanilla pod lengthwise and scrape out the pulp. Bring milk, vanilla pod and pulp to the boil. Remove pod
2
Cream egg yolk and sugar. Slowly stir the hot vanilla milk into the egg cream. Squeeze the gelatine and dissolve in the warm cream. Place in a cool place until the mixture becomes semi-solid
3
Whip cream until stiff, fold in. Pour the cream into 4 cold rinsed moulds (each containing approx. 150 ml) or into a large bowl. Chill for at least 4 hours.
4
Finely mash the berries, except for a few, and pass through a sieve. Mix with icing sugar. Turn out the cream. Arrange and decorate everything