Bavarian strawberries. Something pink

D‘Summer ice creams and granite are protagonists. But this strawberry Bavarian, served cold, is an exquisite and elegant alternative. Very fast to prepare. You can find it in Sweets no problem (The silver spoon), with a clever selection of cakes and biscuits for all seasons.

Ingredients x 6:
500 g strawberries
250 g milk
150 g fresh cream
120 g Extrafine sugar
3 yolks at room temperature
18 g gelatin in sheets
1 vanilla bean
To decorate: fresh strawberries, food spray jelly

Procedure

Incide the vanilla bean, put it in a saucepan with the milk and bring to the limit of boiling. In the meantime, Work the yolks in another saucepan with 100 g of sugaruntil you get a clear and frothy mass. Filter the milk and pour it on the egg and sugar mixture, mixing with a whisk.

Place on the fire over low heat, stirring constantlyuntil the cream has reached the temperature of 82 ° measured with a kitchen thermometer. Remove from the heat, transfer to a bowl, cover with a sheet of film for contact food and Leave to cool, mixing occasionally.

In the meantime, clean the strawberries, cut them into small pieces and collect them in a saucepan with the 20 g of remaining sugar. Cook for 10 minutes, then transfer to a container with high edges and blend with an immersion blender.

Soak the jelly in cold water for 10 minutes. Pour the strawberry sauce into a saucepanheat lightly and add the well squeezed gelatin. Mix until completely melted it, then let it cool and pour it on the prepared cream, mixing the compounds well. Whip the cold cream with the electric whisk and incorporate it to the mixture with movements from the bottom up.

Pour everything into a pudding mold of 18 cm in damp diameter of water and leveled. Make up in the refrigerator for at least 4 hours. When serving, turn out the Bavarian cream and decorate it with some strawberries. Polished with the spray jelly and serve.

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