Cranberry Bavarian creams
Cranberry
Bavarian creams
The flavour combinations
·
180g frozen cranberries, thawed +100g extra, to serve
·
Juice of 1 lemon
·
30ml (2tbsp) cold water
·
2 egg yolks
·
100g castor sugar
·
100ml milk
·
6 (10g) gelatin leaves
·
100ml whipping cream
How to do it
1. Grease 4 dariole moulds.
2. Place the 180g cranberries, lemon juice and water into a blender and
blitz until smooth.
3. Combine the egg yolks and sugar in a bowl.
4. Scald the milk in a pot over medium heat and stir slowly over the egg
mixture. Return to the heat and whisk continuously, 5 minutes.
5. Soak the gelatin leaves in cold water until softened. Squeeze out
excess water and add the gelatin to the milk mixture. Bring to a simmer. Remove
from heat and strain into a large bowl. Refrigerate until almost set.
6. Whip the cream to soft peaks and fold into the thickened mixture.
Pour the mixture into the moulds and scatter over 50g thawed cranberries.
Refrigerate until set.
7. When ready to serve, unmould the desserts and top with the remaining
50g cranberries.
