Bavarian crème with rum pot fruits

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Directions

1. 1

   Soak gelatine in plenty of cold water. Put milk in a small pot. Cut the vanilla pod open lengthwise with a sharp knife, scrape out the pulp and add to the milk with the pod. Bring the milk to the boil briefly, then let it cool down. Squeeze out the gelatine and dissolve carefully in a small pot. Place the egg yolks and sugar in a bowl and beat with the whisk of the hand mixer until the sugar is completely dissolved. Stir the egg yolk cream and gelatine into the milk and chill. Whip the cream until stiff. As soon as the egg-milk-cream starts to gel, fold in the cream with a whisk. Rinse a pudding mould (approx. 1/2 litre capacity) with cold water. Pour in the cream and chill for about 2 hours. Dip the mould briefly into hot water to turn it over. Arrange the Bavarian cream with the rum pot fruits and decorate with lemon balm. You can prepare the cream very well the day before

2. 2

   Plate: Wedgwood

3. 3

   Spoon: Gallo design