Bavarian cream with raspberry sauce

Prepare the custard: in a bowl, beat the egg yolks with sugar until mixture is light and swollen; dilute with milk already boiled with vanilla, stirring continuously.

Cook the mixture in a pan of copper, very moderate heat, stirring constantly, until the custard has thickened, but never boil.

Wring well previously made gelatin soften in plenty of cold water, add to the warm base cream and stir constantly to dissolve completely.

If it does not melt completely, put the pot on the fire, sweet heat, and stir until completely melted.

Pass the mixture through strainer, so that unwanted residues are retained.

In this step, you will need two saucepans: one filled with ice, one for pour the mixture; the latter must be large enough to accommodate then also whipped cream.

Stir the ice cream with a whisk: use it very slowly, moving in the same direction and without slamming, because the mixture must not become fluffy.

When preparing becomes fluid and cold it was begins to take a compact consistency, remove from saucepan with ice.

The decisive phase.

The gelatinato compound should not be neither too hot, nor too fluid, otherwise the cream is scioglierebbe.

If it is too cold, merging it with cream cold too, not homogeneously incorporating and you would run the risk of getting a cream is not perfectly smooth, but, indeed, littered with small particles thickened gelatin.

The ideal consistency is achieved when the mixture is dense: divide it into 6 molds.

Filling the machine occasionally beat them a little bit on a damp cloth to prevent air bubbles from forming.

Let cool in refrigerator for 2 hours before you place emerge them in warm water.

Accompanied the cream with a dollop of raspberry sauce.

---NOTE.

The Bavarian cream can be flavored in various ways: with coffee, chocolate, hazelnuts, almonds and with most of the fruit.

Its flavor is richer if more flavors, distributed to layers.