Vanilla bavarois with strawberry sauce

Put the gelatine in cold water.

You heat the milk with the vanilla pod split into 2 lengthwise.

Put the egg yolks into a bowl, add sugar and mount them until the mixture will become whitish, dilute with warm milk, poured, then turn the cream in the saucepan where he boiled milk and put it on very weak fire.

Stir constantly and continue cooking until the cream forms a thin layer on the wooden spoon, being careful not to boil.

Pick it up from heat, discard the vanilla and diluitevi drained gelatine from the water and squeezed.

Let the cream cool and, meanwhile, whip the cream until foamy firmly.

Add to the cream when it is cool and mix the 2 ingredients gently with a movement from top to bottom.

Transfer the mixture into a mold wet shaft of cold water, even out the surface, pushing a little because there are air bubbles and then sealed the mold with plastic wrap and place in refrigerator for at least 4 hours.

For the sauce, quickly wash the strawberries with ice water and allargatele on a double sheet of kitchen paper.

Mondatele from the stalk and blend with sugar and liqueur, leaving aside some for decoration.

When serving the Bavarian, dip the mold for a few seconds in boiling water, dry it and upside down while holding on the serving dish.

Drained over a couple of tablespoons of strawberry sauce and pour the rest into a gravy boat.

Decorated with strawberries cut into segments.