Varied bavarian

First you soften the gelatine in a bowl with cold water.

Put 100 g of Orange Citron cut into cubes and 100 g of cherries also chipped in a bowl and spray them in a cup (of wine) of rum.

Let macerate while you put the egg yolks in a bowl with 150 g of sugar, editing them until they are swollen and foamy.

in a saucepan pour the milk with the remaining sugar and the phial of vanilla and let heat until going back to boil; then remove from heat and pour a little at a time, by passing it through a strainer over the beaten yolks, stirring carefully.

Pour the mixture in the saucepan of milk, let it heat up to the point of boiling.

Then finally levatelo from heat and add the isinglass well squeezed, stirring until it is completely dissolved.

Now divide the mixture into two pieces of 3/4 and 1/4 each, putting them into two bowls.

The minor part incorporated the chocolate that you did dissolve in a Bain-Marie in a small saucepan.

Mix well, then let cool the two creams.

When the two compounds will be cold, incorporatene 1/3 to 2/3 and chocolate to yellow; in the latter add the candied fruit, drained from the rum.

Now squirt one Bavarian mould and pour the cream.

put in the freezer for about 1 hour, then pour over the cream Brown and put in the freezer for 2 hours.

When serving, dip the mold for a few seconds in boiling water, dry it, then turn it upside down on a plate by rolling.

Bavarian now decorated with cherries and candied, and arrange as desired.