Bavarian cream

STEP BY STEP

Let's make something delicious.

1. 01

   Leave the sour cherries to thaw. Heat the cherry nectar and sugar in a saucepan, add the cherries and simmer for 2-3 minutes. Mix the cornflour with a little cherry nectar or water, stir into the cherries to thicken the sauce and bring to the boil once. Remove from the heat, stir in the kirsch (alternatively, cherry nectar) and leave to cool.

2. 02

   For the cream, heat the milk in a saucepan. In a mixing bowl, whisk the egg yolks and sugar together gently at first, then a little more vigorously. Whisk until creamy but not frothy, so the mixture does not contain too much air. Gradually ladle the still-hot milk into the egg yolk and sugar mixture, stirring constantly.

3. 03

   Transfer the custard to a saucepan and heat gently, stirring, until it thickens slightly and coats the spoon. Do not let it boil. Pass through a fine sieve to remove any small lumps that may have formed.

4. 04

   Stir the soaked and squeezed gelatine into the custard until completely dissolved. Stir in the cherry nectar and kirsch (alternatively, cherry nectar). Pass the custard through a sieve into a bowl set over iced water, then stir over the iced water until cold. Do not beat the mixture; stir only, so it does not become frothy.

5. 05

   Once the custard has cooled sufficiently and is slightly thickened, fold in the whipped cream using a whisk.

6. 06

   Spoon the cream into glasses and chill until ready to serve.

7. 07

   Serve with the ice-cold marinated cherries.