Ingredients for 8 people
- 200 ml fresh whole milk
- 50 g egg yolks (about 2 large or 3 small)
- 10 g caster sugar
- 1 pinch of salt to taste
- Bourbon vanilla pod or essence
- 60 g ground pistachios
- 50 g caster sugar
- 6 g gelatine sheets
- 250 g fresh cream
- 250 g fresh strawberries to garnish
- De Nigris Thick & Intense Balsamic Vinegar, to drizzle
For the recipe
Heat milk in a saucepan. Separately, whisk together egg yolks with sugar, vanilla and salt. When the milk is hot, strain it into the egg mixture, put everything back in the pan and heat it up to 85 ° stirring continuously with a spatula. (If you do not have a thermometer, cook for 8-10 minutes maximum over low heat, stopping when the custard coats the spatula.
Pour into a cool bowl – if it has been in the freezer even better – incorporate the ground pistachios, then cover and allow to cool at room temperature. Semi-whip the cream, which should remain soft, and put it in the refrigerator.
Soak the gelatine in cold water, until it softens. Squeeze it well and melt it with a tablespoon of semi-whipped cream that you have heated. Combine the rest of the semi-whipped cream with the pistachio mix, stirring gently, and then add and mix in the dissolved gelatine. Pour the mixture into single-portion silicone moulds and put in the freezer for at least 3-4 hours, and preferably overnight.
Turn out the frozen moulds onto serving plates and place in the refrigerator to thaw. Serve the Bavarois garnished with fresh strawberries and a drizzle of De Nigris Thick & Intense Balsamic Vinegar of Modena.
Tip: You can prepare the Bavarois well in advance and store them in the freezer until ready to use, moving them to refrigerator in time to defrost before serving.
