Cranberry Bavarian creams
- 180g frozen cranberries, thawed + 100g extra, to serve
- juice of 1 lemon
- 30ml (2 tbsp) cold water
- 2 egg yolks
- 100g castor sugar
- 100ml milk
- 6 (10g) gelatine leaves
- 100ml whipping cream
Grease 4 dariole moulds.
Place the 180g cranberries, lemon juice and water into a blender and blitz until smooth.
Combine the egg yolks and sugar in a bowl.
Scald the milk in a pot over medium heat and stir slowly over the egg mixture. Return to the heat and whisk continuously, 5 minutes.
5. Soak the gelatine leaves in cold water until softened. Squeeze out excess water and add the gelatine to the milk mixture. Bring to a simmer. Remove from heat and strain into a large bowl. Refrigerate until almost set.
Whip the cream to soft peaks and fold into the thickened mixture. Pour the mixture into the moulds and scatter over 50g thawed cranberries. Refrigerate until set.
When ready to serve, unmould the desserts and top with the remaining 50g cranberries.