Bavarian cream with strawberry sauce

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Cut the vanilla pod lengthwise with a sharp knife and scrape out the pulp. Put the milk, vanilla pod and pulp in a pot. Bring the milk to the boil and remove the pod. Place the egg yolks and 125 g sugar in a bowl and beat with the whisk of the hand mixer until the sugar is completely dissolved. Gradually stir hot milk into the egg yolk.

2. 2

   Heat while stirring constantly (the cream must not boil!) until the cream thickens. Squeeze the gelatine and stir into the cream. Pour through a sieve into a bowl and place on a bowl with ice cubes. Stir occasionally and allow to cool until the cream begins to gel. Whip the cream until stiff and fold in. Rinse 4 moulds (each containing approx. 150 ml) in cold water, pour in the cream and refrigerate for approx. 2 hours. Wash the strawberries. Put 10 strawberries aside for decoration. Clean and halve the remaining strawberries. Puree the strawberries, 50 g sugar, vanillin sugar and lemon juice and pass through a sieve. Finely dice 2 strawberries and fold into the sauce. Hold the moulds briefly in hot water to turn them over.

3. 3

   Put 10 strawberries aside for decoration. Clean and halve the remaining strawberries. Puree the strawberries, 50 g sugar, vanillin sugar and lemon juice and pass through a sieve. Finely dice 2 strawberries and fold into the sauce. Hold the moulds briefly in hot water to turn them over. Serve the Bavarian cream with strawberry sauce. Cut the remaining strawberries in half and place them on the cream and the edge of the plate. Decorate with mint

4. 4

   waiting time approx. 1 3/4 hours

Nutrition Facts

KCAL
450 kcal

CARBS
58 g

FATS
19 g

PROTEINS
10 g