Servings:
8
Prep time:
40
Cooking time:
10
INGREDIENTS
- For the Bavarese:
- - 200 ml of pasteurized cow's milk, whole
- - 150 g of greek yogurt
- - 3 tablespoons of sugar
- - 2 vanilla beans
- - 2 sheets of gelatin for desserts
- For the jelly:
- - 200 g of cherries
- - 100 g of sugar
- - 0.50 lemon zest
- - 2 sheets of gelatin for desserts
- - Rice oil
INSTRUCTIONS
- Prepare the cherries jelly. Soak the gelatine leaves in 2-3 tablespoons of water. Heat gently in a pot 370 ml of water with the sugar and the lemon zest, private as possible from the bitter white part. Once dissolved the sugar, add the cherries and cook for about 5 minutes, then drain with a slotted spoon and remove the rind. At this point add the squeezed gelatine to the syrup and let it dissolve with care.
- Arrange the drained cherries in a loaf pan greased with oil, rice, drizzle with syrup and place in the freezer for 10-15 minutes, until the gelatin is clotted well.
- Gathered in a small saucepan the milk, sugar and vanilla seeds. Heat until boiling and remove from heat. Unite in a little pan gelatin, already soaked and squeezed, and let it melt, stirring well.
- Pour the mixture with the milk in a bowl with the yogurt and stir well with a whisk; eventually strain the whole through a sieve. Once cool, pour over the jelly cherries, forming a uniform not too thick layer. Transfer the mold in the freezer for about 20 minutes, or refrigerate until completely firming if you have more time.
- Dip the mold in hot water for a moment before turning the cake into a serving dish. Garnish it with some fresh cherry and serve.
