Bavarian cream

Ingredients:

• 1 vanilla bean
• 1 and 1/4 cups heavy cream
• 1 tbsp. l. powdered gelatin
• 3 tbsp. milk
• 1/4 cup sugar
• 5 egg yolks
• 1 and 1/4 cups whipped cream
• 6 thinly sliced ​​strawberries

Preparation:

1. Place the vanilla bean, halved lengthwise, into the cream and bring to a simmer over low heat. Turn off the heat and let sit for 1 hour.
2. Remove the pod from the cream and scrape out the seeds, adding them to the cream. Discard the pod. Stir the gelatin into the milk and set aside.
3. Whisk the egg yolks with the sugar. Heat the cream again and gradually whisk it into the eggs. Place the mixture over a pan of simmering water and stir until it thickens enough to coat the back of a wooden spoon. Remove from the heat and stir in the milk and gelatin.
4. Place the bowl in an ice bath and stir until the mixture cools to room temperature.
5. Fold in the whipped cream and divide the mixture into six 180 ml (6 fl oz) molds. Refrigerate for 4-5 hours or until set. Remove from the molds and garnish with strawberries.