Bavarian Cream with Strawberries

For the strawberry puree, rinse the strawberries, remove the sepals, cut the strawberries in half, crush and stir with half of the powdered sugar. Soak the red gelatine, squeeze it out and let it melt in a saucepan at low temperature. Fold into the strawberry puree, set aside. For the cream, beat the egg yolks and the remaining powdered sugar with the whisks of a mixer until creamy.

Slit the vanilla pod, scrape out the pulp and stir both into the milk. Allow the milk to boil. Soak white gelatine in cold water. Remove vanilla bean from milk and pour hot milk slowly into egg cream while stirring throughout.

Continue beating the egg-milk mixture at low temperature (preferably in a water bath), stirring continuously, until it thickens.

Squeeze gelatin and stir into warm cream, one sheet at a time, until gelatin is completely dissolved.

Next, place the saucepan in a large enough bowl of cold water and continue beating until the cream begins to gel. Whip the cream until stiff and fold into the cream.

Place half of the cream in a suitable bowl and spread the slightly gelled strawberry puree evenly on top. Spread the rest of the cream over the top and then, using a spoon or whisk, mix the two top layers together so that streaks are formed. Leave the cream to cool until serving.

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