Cranberry Bavarian creams

Cranberry Bavarian creams

Cranberry Bavarian creams

Serves: Cranberry Bavarian creams.pdf 1 / 1
Cooking Time: 20 minutes + refrigeration

Ingredients

  • 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

Instructions

1

Grease 4 dariole moulds.

2

Place the 180g cranberries, lemon juice and water into a blender and blitz until smooth.

3

Combine the egg yolks and sugar in a bowl.

4

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

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.

6

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.

7

When ready to serve, unmould the desserts and top with the remaining 50g cranberries.

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