Vanilla Bavarian

Ingredients Milk 500g Eggyolks 160g Sugar 180g Gelatinsheets 20g Creamsugarjustmounted 750g ½vanilla bean Procedure Bring to the boil the milk with the vanilla and pour it on the egg yolks, which have been whipped with the sugar. Cook the mix on the flame at 85° C. Mix in the gelatin, which has been softened in the water. Leave it to cool and mix in the cream delicately. Serve with Fragolì on the top.


  • Fragolì Liqueur available in 500ml and 700ml bottles, and also as a gift packing.