Bavarian Cream with Strawberry Sauce

Summary

Ingredients

• 3 sheets gelatin
• 2 egg yolks
• 40 g powdered suar
• 1 point vanilla sugar
• 0.25 liter ¼ milk
• 2 egg whites
• 20 g suar
• liter ⅛ whipped cream, (cream)

For the sauce:

• 180 g suar
• 2 tablespoon corn flour
• 150 ml orange juice
• 8 cl lemon juice
• 300 g strawberries, fresh
• 1 lemon (s), the zest

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Instructions

1. Soak the gelatine sheets in water, stir together the yolks and icing sugar until foamy. Stir the vanilla sugar into the milk, heat it to just below the boiling point and then pour over the yolk mass and stir well with it. Dissolve the squeezed gelatine in it.
2. Beat the egg whites and sugar until stiff, beat the cream until stiff. Fold both under the yolk mixture and, before the mixture begins to stagnate, pour into small casserole dishes. Let cool at room temperature, then put in the refrigerator for 4-5 hours.
3. For the sauce, mix sugar and cornstarch in a saucepan, pour in the orange and lemon juice and slowly bring to the boil until a thick sauce is formed. Let it cool over. Mix in coarsely chopped strawberries and lemon peel, allow to cool and puree with the blender. Refrigerate.
4. Carefully turn the cream out (put the mold briefly in hot water beforehand), cover with sauce and garnish with whipped cream and strawberry halves.