Ingredients

• 500 grams Fresh Mixed Berries (or other fruit like mango, peach)
• 150 grams Granulated Sugar
• 60 ml Cold Water
• 5 sheets Gelatin Sheets (gold grade)
• 500 ml Heavy Cream (35% fat)
• 3 count Large Egg Yolks
• 100 ml Whole Milk
• 1 tsp Vanilla Extract
• 1 tbsp Fresh Lemon Juice
• 1 pinch Pinch of Salt

Instructions

1. 1

   Prepare the fruit puree: Wash and hull the berries (or peel and chop other fruit). Blend 400g of the fruit with 100g of granulated sugar and the lemon juice until smooth. Strain the puree through a fine-mesh sieve to remove seeds, if desired, and set aside.

2. 2

   Bloom the gelatin: Place the gelatin sheets in a bowl with 60ml of cold water and let them soften for 5-10 minutes. If using powdered gelatin, sprinkle 10-12g over 60ml cold water and let it bloom.

3. 3

   Make the crème anglaise base: In a medium saucepan, gently heat the whole milk with the vanilla extract until just simmering. In a separate bowl, whisk the egg yolks with the remaining 50g of granulated sugar and a pinch of salt until pale and creamy.

4. 4

   Temper the yolks: Gradually pour the hot milk into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. Return the mixture to the saucepan and cook over medium-low heat, stirring continuously with a wooden spoon, until it thickens enough to coat the back of the spoon (do not boil).

5. 5

   Dissolve gelatin: Remove the crème anglaise from the heat. Squeeze excess water from the bloomed gelatin sheets and add them to the hot custard, stirring until completely dissolved. If using powdered gelatin, add the bloomed mixture and stir until dissolved.

6. 6

   Combine with fruit puree: Stir the fruit puree into the warm custard base until well combined. Let the mixture cool slightly at room temperature, stirring occasionally, until it reaches a lukewarm temperature.

7. 7

   Whip the cream: In a separate, chilled bowl, whip the heavy cream until it forms soft peaks.

8. 8

   Fold in whipped cream: Gently fold the whipped cream into the cooled fruit and custard mixture in two additions, until fully incorporated and no streaks remain. Be careful not to deflate the cream.

9. 9

   Mold and chill: Pour the Bavarois mixture into individual molds (ramekins, dariole molds, or a single large mold) that have been lightly greased or rinsed with cold water. Chill in the refrigerator for at least 4-6 hours, or preferably overnight, until fully set.

10. 10

    Serve: To unmold, briefly dip the bottom of the mold in warm water, then invert onto a serving plate. Garnish with the reserved fresh fruit before serving.