Summary

Ingredients

• 700 g blackberries
• Sugar, ad libitum
• Lemon juice
• 5 egg yolks
• 125 g suar
• 0.25 liter ¼ milk
• Lemon juice
• 3 sheets gelatin
• 300 ml whipped cream, approx.
• 125 g blackberries, for the arnish
• Lemon balm flakes

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Instructions

1. For the coulis, puree 400 g blackberries, strain through a sieve and season with lemon juice and sugar.
2. Chill half of the puree, use the other half for the Bavaroise.
3. Beat egg yolks and sugar to a frothy mass. In the meantime, bring the milk to the boil and add it hot, in a thin stream, to the egg mixture. Constantly beat vigorously. Beat everything in a bowl over a water bath until the cream becomes thick, it must not boil !!
4. Soak the gelatine in cold water, squeeze it out and then stir into the still hot cream, let the cream cool and stir in half of the blackberry coulis. Chill the cream and when it starts to set, fold in the whipped cream and the remaining blackberries.
5. Chill the cream in the refrigerator.
6. Before serving, add the remaining blackberry coulis to the cream and decorate with blackberries and lemon balm leaves.