Cherry Bavarian Cream

I’ll be delighted to guide you in the preparation of Cherry Bavarian Cream, a delicate and sophisticated dessert that is perfect for concluding an elegant dinner.

Ingredients

• 500 g of fresh cherries (you can also use canned cherries if fresh cherries are not in season)
• 500 ml of whole milk
• 4 sheets of gelatin (or 8 g of powdered gelatin)
• 100 g of granulated sugar
• 4 egg yolks
• 200 ml of fresh cream for whipping
• Vanilla extract or a vanilla pod
• Some whole cherries for decoration
• Powdered sugar for dusting (optional)

Preparation

1. Start with the cream:
   • Soak the gelatin sheets in cold water for about 10 minutes.
   • In a saucepan, heat the milk with the vanilla extract or the halved vanilla pod lengthwise, without bringing it to a boil.
   • In a bowl, whisk the egg yolks with the sugar until the mixture is light and frothy.
   • Add the hot milk to the yolk and sugar mixture, stirring continuously.
   • Put everything back into the saucepan and cook over low heat, stirring constantly until the cream has thickened (it should not boil).
   • Remove the saucepan from heat and add the well-squeezed gelatin. Stir until the gelatin is completely dissolved in the cream.
2. Preparing the cherries:
   • Wash the cherries, dry them, remove the stems and pit them.
   • In a small pot, cook the cherries with a little sugar until they begin to release their juice.
   • Allow to cool slightly and then blend the cherries to obtain a puree.
3. Assembly:
   • Once the cream and cherry puree are lukewarm, gently fold the two preparations together to get a smooth cream.
   • In another container, whip the fresh cream until it reaches a firm but not too stiff consistency.
   • Fold the whipped cream into the cherry cream with movements from the bottom up to keep it fluffy.
4. Pour the bavarian cream into cups or a single mold, and let it rest in the refrigerator for at least 4 hours, or even better, overnight.
5. Serving:
   • When ready to serve, decorate the bavarian cream with whole cherries, and if you like, dust with powdered sugar.

This is a classic version of the recipe. An all-Italian twist could be the addition of a spoonful of Amaretto di Saronno or a few drops of cherry liqueur during cooking, which will add a distinctive flavor note.