Red Berry Bavarois

Ingredients

• 400g Mixed red berries (fresh or frozen)
• 100g Sugar (for the purée)
• 4 Sheets of gelatin
• 3 Egg yolks
• 50g Sugar (for crème anglaise)
• 250ml Whole milk
• 1 TL Vanilla extract
• 250ml Cold whipping cream
• Etwas Fresh mint for garnish

Instructions

1. Soak the gelatin sheets in cold water.
2. Heat the red berries with 100g sugar in a saucepan until soft and juicy. Pass through a sieve to obtain a fine purée. Set aside and let cool slightly.
3. For the crème anglaise: Whisk egg yolks and 50g sugar in a bowl until frothy. Heat the milk with vanilla extract in a saucepan (do not boil).
4. Slowly pour the hot milk into the egg yolks, whisking constantly. Return the mixture to the saucepan and heat over medium heat, stirring, until it slightly thickens (approx. 82°C – do not boil!).
5. Squeeze out the soaked gelatin and dissolve it in the warm crème anglaise. Stir well.
6. Stir the berry purée into the gelatin-cream mixture. Let the mixture cool completely until it begins to thicken.
7. Whip the whipping cream until stiff and gently fold it into the cooled berry mixture.
8. Pour the bavarois mixture into greased molds or a large mold and chill in the refrigerator for at least 4 hours, preferably overnight, until set.
9. To serve, carefully unmold the bavarois and garnish with fresh berries and mint.

Nutrition