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Saucepans
Electric Mixer (whisk or stand mixer)
Wire Whisk
Individual Baking Dishes (ramekins, glasses, or a larger 1-quart pudding dish)
Fine Cheesecloth or fine-mesh strainer (optional, for a super smooth puree)
Instructions:
Prepare the Cherry Puree
In a medium saucepan, combine the pitted cherries, sugar (start with 1/4 cup and add more later if you like it sweeter), and lemon juice.
Simmer over medium-low heat, stirring occasionally, until the cherries soften and release their juices, about 8-10 minutes.
Remove from heat and let cool slightly.
Transfer the mixture to a blender or food processor and puree until smooth. Optional (for a more refined texture): Strain the puree through a fine-mesh strainer to remove any bits of skin or seeds. Discard the solids. Allow the cherry puree to cool completely. It is crucial that it is cold before mixing it with the Bavarian cream. 2. Prepare the Crème Anglaise Base In a medium bowl, whisk the egg yolks with 1/2 cup of the sugar until pale and creamy. In a separate saucepan, heat the milk over medium heat until it begins to steam around the edges, but does not boil. Slowly pour about half of the hot milk into the egg yolk mixture, whisking vigorously. This tempers the yolks and prevents them from cooking. Transfer the egg yolk mixture back to the saucepan with the remaining milk. Cook over medium-low heat, stirring constantly with a wooden spoon or spatula, until the custard thickens enough to coat the back of the spoon. Do not allow to boil! Remove from heat immediately.
Stir in the vanilla extract. Allow this crème anglaise base to cool slightly.
Prepare the Gelatin
In a small bowl, sprinkle the powdered gelatin over the cold water. Let stand for 5 minutes to “bloom” (it will become thick and gelatinous).
Heat the bloomed gelatin in the microwave for 10-15 seconds, or in a double boiler, until completely dissolved and clear. Do not allow to boil.
Combine and Whip the Cream
Pour the dissolved gelatin into the warm crème anglaise base. Stir well to ensure the gelatin is fully incorporated.
Add the cooled cherry puree to the crème anglaise-gelatin mixture. Stir until smooth.
In a large, chilled bowl (you can refrigerate it for 10-15 minutes beforehand), beat the cold cream on medium-high speed until soft peaks form. Do not overbeat.
Form the Bavarian Cream
Carefully fold the whipped cream into the cherry mixture in two or three additions. Use a spatula and a light, airy motion to maintain the volume of the cream. Mix just until there are no more streaks of cream.
Pour or spoon the Bavarian cream into the individual molds or into the larger pudding mold.
Cover the molds with cling film and refrigerate for at least 4-6 hours, or ideally overnight, until the cream is completely set.
Unmold and Serve
To unmold, quickly dip the bottom of the mold in hot water for a few seconds (about 5-10 seconds).
Run a thin knife around the edges of the mold to loosen the cream.
Invert the mold onto a serving plate.
Garnish with fresh cherries, mint leaves or white chocolate shavings, if desired.
Enjoy this fabulous dreamy dessert that is as delicious as it is beautiful.
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