Recipe: Bavarian Cream with Strawberries and Raspberries

1 Bring your milk to a boil with the vanilla (pod or extract) and sugar.

2 Remove from the heat and add your gelatin sheets that have been soaked in cold water and squeezed, stir, remove the vanilla pod and let cool.

3 Meanwhile, place your bowl of cream in the freezer for 5 minutes, then whip it into firm whipped cream.

4 At this precise moment, your milk will still be warm and the gelatin will not yet have set. Then gently fold in your whipped cream by cutting and lifting.

5 Pour halfway into a tall charlotte mold (teflon, flexipan, porcelain), then add half of your red berry mixture, bury them a little, then add the rest of the mixture and push the rest of your red berries in to finish.

Chill overnight in the refrigerator.

To unmold, warm the bottom of the mold slightly.

Serve with a good coulis of red berries or a crème anglaise flavored with a little bitter almond extract for example.