Bavarian Cream with Raspberry Sauce

Bavarian cream starts with a vanilla base. Soak the gelatin sheets in cold water until they soften. Slice the vanilla pod lengthwise, scrape out the seeds and add them along with the pod to the milk. Heat the milk in a saucepan slowly to just below boiling, then let it infuse for ten minutes.

Beat the egg yolks with the sugar until pale and fluffy. Whisking constantly, pour in the hot milk a little at a time, then return the mixture to the saucepan. Heat over low heat while stirring constantly until the cream thickens and coats the spoon. It must not boil, or it will curdle.

Take the saucepan off the heat. Squeeze out the softened gelatin and stir it into the hot cream until it dissolves completely. Strain the cream through a sieve into a clean bowl and let it cool to room temperature. Stir occasionally so a skin does not form.

Whip the chilled cream to soft peaks. Once the custard begins to thicken slightly, gently fold in the whipped cream in several additions so it stays airy. Divide the finished mixture into rinsed molds or glasses.

Cover the molds and refrigerate for at least four hours, ideally overnight, so the cream sets firmly. Before serving, dip them in warm water for a few seconds and turn the cream out onto a plate.

Warm the raspberries with the powdered sugar and lemon juice until they release their juice and the sugar dissolves. Blend the sauce and pass it through a sieve so it stays smooth and seedless. Let it cool.

Pour the raspberry sauce over the turned-out cream and decorate with a few fresh raspberries. Serve chilled as a festive end to a meal.