Cherry Bavarois – Italian recipes by GialloZafferano

To make the cherry Bavarian creams, first, soak the gelatin cold for about ten minutes 1. Then pour the milk with the seeds and the vanilla bean into a saucepan 2and bring it to just below boiling. Meanwhile, you can pour the egg yolks into a bowl with the sugar 3,

stir with a spatula 4 to get a smooth mixture 5. Strain the now hot milk and pour it over the yolks 6stirring everything with the spatula.

Return to the heat, cooking until it reaches a temperature of 180°F 7. Remove from heat, add the gently squeezed gelatin 8stir, and strain again into a bowl. Cool the cream by placing its piedestallo another bowl containing cold and ice 9.

Pit the cherries 10 and blend them with the lemon juice (11-12).

Strain the obtained juice with a sieve 13 to remove the skin residues 14. Pour the well-chilled liquid cream into a bowl 15.

Whip the cream with electric beaters 16 and add it to the cream 17 stirring with the spatula 18.

Incorporate the strained cherry juice 19stir 20and pour it into 4 Bavarian cream molds with a capacity of approximately 5 ounces 21. Chill the fridge for at least five hours.

For the decoration, make a warm coulis: pit 100 g of cherries 22 and split them two with your hands, placing them a saucepan with the sugar 23 and lemon juice 24.

Cook for a few moments until the cherries have released their juice 25. Drain the cherries, keeping the liquid aside a small bowl, and let everything cool 26. Unmold the Bavarian creams by dipping the piedestallo a bowl containing warm 27 (also use a small knife to detach the edge if necessary).

Invert the Bavarian creams onto the plates (28-29). Decorate with the coulis 30 and serve your cherry Bavarian creams immediately.