Bavarois aux Fruits Rouges: Light red berry Bavarian cream

Prepare the berry purée: Combine red berries, 50g of granulated sugar, and lemon juice in a small saucepan. Cook gently over medium heat for 5-7 minutes until the berries are soft. Blend the mixture until smooth, then pass it through a fine-mesh sieve to remove seeds. Let the purée cool completely.

Soak the gelatin: Place the gelatin sheets in a bowl of very cold water for 5-10 minutes until they are fully softened. If using powdered gelatin, sprinkle 8g over 30ml cold water and let it bloom for 5 minutes.

Make the crème anglaise: In a separate saucepan, heat the whole milk with the remaining 50g of granulated sugar and vanilla extract until it just simmers. In a bowl, whisk the egg yolks. Slowly pour the hot milk mixture over the whisked yolks, whisking constantly to temper them. Return the mixture to the saucepan and cook over medium-low heat, stirring continuously with a wooden spoon, until it thickens slightly and coats the back of the spoon (do not boil, aim for approximately 82°C).

Incorporate the gelatin: Remove the crème anglaise from the heat. Squeeze excess water from the softened gelatin sheets and stir them into the warm crème anglaise until completely dissolved. If using bloomed powdered gelatin, add it and stir until dissolved. Let the mixture cool to room temperature, stirring occasionally to prevent a skin from forming.

Whip the cream: In a large, chilled bowl, whip the heavy cream until soft peaks form. Be careful not to over-whip, as it will make the bavarois dense.

Combine mixtures: Gently fold the cooled berry purée into the crème anglaise mixture. Then, carefully fold in the whipped cream in two additions, taking care to maintain its airy texture and lightness.

Chill the bavarois: Pour the bavarois mixture into individual ramekins or a large mold (lightly oiled or lined with plastic wrap for easy unmolding). Refrigerate for at least 4 hours, or preferably overnight, until completely set.

Serve: To serve, carefully unmold the bavarois onto plates and garnish with fresh red berries and a small mint sprig for a touch of elegance. Enjoy your exquisite Bavarois aux Fruits Rouges!