Rubinia: white chocolate bavarian cream with strawberries sauce

Instructions

White chocolate bavarian cream
Soak gelatin sheets in cold water.
In a saucepan, bring milk to the boil and in a madium bowl, mix egg yolks with sugar and vanilla seeds just until combined.
Pour hot milk over egg yolks, whisking constantly.
Pour the mixture into the saucepan and cook over moderate heat, stirring constantly.
When the mixture reaches 179.5 F - 82°C remove from the heat.
Add white chocolate and mix to combine.
Wring gently gelatin sheets to remove excess water, then add to the warm liquid and stir to melt.
Pour the mixture in a bowl and set the bowl over ice water bath to low temperature, until the mixture reaches 77 F - 25°C.
Whip the heavy cream to soft peaks and using a rubber spatula, scrape 1/3 of the whipped cream into the mixture to loosen, the add the rest of the whipped cream and gently mix to combine.
Pour the mixture in a pastry bag, pipe the cream in the silicone moulds, and smooth with a palette knife.
Freeze.
Strawberris sauce
Process fresh strawberries into puree.
To assemble the dessert
Unmold the frozen bavarian creams and decorate with strawberries sauce as you prefer .
Place the cake back to refrigerate to allow the cake bring back to right temperature (as now the cake is still hardened stage).