Strawberry Bavarian Cream

Soak the gelatin, according to the instructions on the package - I had about 200ml of cold water for 20g of gelatin.

Beat the egg yolks with sugar.

Add the milk, mix.

Put the composition on a steam bath and stir continuously for about 10 minutes, until it starts to stick.

It doesn't thicken much, it will be like a denser sauce. When it's ready, take it off the steam bath and set it aside.

As the cream cools, put the pan with gelatin soaked over low heat and stir until it dissolves completely in water and no more gelatin crystals are seen.

Be careful not to boil, gelatin will lose its properties.

Pour the gelatin into the hot cream, mix well with the whisk.

Paste the strawberries well - I added a little (about half a glass) of the above cream in the blender so I can take them better.

And add them to the yolk cream, mix.

Cold sweet cream, from the fridge, beat hard with the mixer.

Incorporate it in the pudding mixture, I recommend doing it with the aim so that it doesn't stay lumpy.

Pour the pudding into molds and let it cool for a few hours, or even overnight.

My shape being more with special walls comes out well when the pudding cools - I grated it on a plate and that's it.

If you use classic shapes, you have to cover them with plastic wrap, or grease the walls a little with oil, or before turning the shape over, put it in hot water for 2-3 seconds.

And ready, now we start with beauties.

You can melt a little chocolate and pour over it.

Or you can make a strawberry sauce blended with honey, just poured on top.

I washed and dried some strawberries with tails.

I soaked them in melted dark chocolate in the microwave and left them in the fridge to cool on a plate lined with baking paper.

When the chocolate on the strawberries hardened, I decorated the Bavarian with them.

I also put some sliced strawberries on top.

And a delicious and fluffy section for you ...

Good appetite!