Bavarian Cream With Cherries
|Sugar||125 Milliliter (1/2 Cup)|
|Hot milk||500 Milliliter (2 Cups)|
|Vanilla||15 Milliliter (1 Tablespoon)|
|Gelatin||30 Milliliter (2 Tablespoons)|
|Cold water||50 Milliliter (1/4 Cup)|
|Heavy cream||250 Milliliter (1 Cup)|
|Pitted cherries||500 Milliliter (2 Cups)|
Place egg yolks and sugar in stainless steel bowl.
Mix together with electric beater for 2 minutes.
Add hot milk and vanilla; mix well to incorporate.
Have ready a saucepan filled with hot water placed over medium heat.
Set bowl over saucepan and cook cream until it coats the back of a spoon.
Remove bowl from saucepan and set aside.
Dilute gelatine in cold water; let stand 2 minutes.
Incorporate diluted gelatine into cooked cream.
Set bowl over larger bowl filled with ice water.
As soon as the cream mixture starts to set, whip the heavy cream.
Incorporate cherries, then whipping cream into gelling mixture.
Pour into oiled mold and refrigerate overnight.]