BAVAROIS OF STRAWBERRY AND VANILLA

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Prep Time 30 minutes
Cook Time 20 minutes
Course Dessert
Cuisine French
Servings 8

Ingredients
  

5 egg yolks

7 oz of baker´s sugar ground to a consistency between granulated and powdered sugar in coarseness

500 ml of whole milk

45 ml of vanilla extract we can use also 3 vanilla pods

4 in leaves of gelatin soakedcold water

600 ml of cream

1 packet of ladyfingers

1 lb of strawberries

Instructions
 

In a bowl, whisk the egg yolks and sugar together until pale and creamy.

    Pour milk into a saucepan. Add the vanilla extract. If we are using vanilla pods cut them lengthwise, scrape the seeds into the milk, and bring to boil.

      Pour the boiling milk over the egg yolk mixture, whisking all the time. Place the bowl over simmering water (ensuring that no water enter the mixture) and whisk vigorously for 9-12 minutes until mixture thickens and the whisk leaves a trail as it goes through.

        Remove bowl from the heat, stir in the soaked gelatin leaves and set over a bowl of ice.

          In another bowl, whip the cream with an electric beater until peaks form.

            When the bavarois is completely cold and firming up, fold the whipped cream through until completely incorporated.

              Cover a 8" springform pan (preferable with removable bottom) with non-stick baking paper and then line with the sponge fingers, cutting them where necessary to cover the whole base.

                Pat the strawberries dry with kitchen paper.

                  Cut the strawberries in quarters and scatter 1/2 lb over the base, then pour in the vanilla mixture.

                    Refrigerate for 45 minutes.

                      Remove from the refrigerator, sprinkle the other 1/2 lb of strawberries on top, and chill again. The strawberries will sink into the bavarois a little, but don´t worry, this is normal.

                        Refrigerate for at least 3 hours.

                          To serve, dip a knife or fine spatula in hot water and run it around the inside of the tin. Unclip and remove the springform.

                            Cut into portions and serve as is, sprinkle some mild chocolate shavings or even serve with a strawberry sauces.

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