Bavarian (2)

Put in cold water to soften the isinglass.

Pour the milk in a saucepan and bring it to the boil.

Place egg yolks in a bowl, add sugar and sbatteteli with a small whisk; passing by a fine-meshed strainer add little by little the boiling milk while stirring with the whisk to obtain a mixture is smooth and free of lumps.

Pour it then.

always filtering, in saucepan where he boiled milk, put it on the heat and stirring Miss until the cream will be there to start boiling.

Remove from oven immediately and then add the isinglass well squeezed sciogliendola perfectly.

Pass the cream from strainer smuovendola with the whip to get off quickly; Let it cool, but not harden, stirring often with a wooden spoon so that they do not form in the skin surface.

Meanwhile, whip the cream, which should be well cool, and add to the cream by performing with the wooden spoon a movement from top to bottom and vice versa, absolutely not.

Pour cold water into a mold from the pudding with a capacity of 120 cl time well to bathe all internally, then remove the water and pour into the mold the prepared cream; gently tenderise using a meat mallet on the table so that they do not remain in the cream of the air bubbles.

Place in the freezer for at least an hour.

When serving dip for a few moments the mold in warm water, dry it, put the Bavarian on a serving dish and serve very cold; having to wait for keep in the refrigerator is protected by plastic wrap.

You can contornarla with cherries or decorate it with whipped cream or candied fruit.