Bavarian cream with berries (traditional method & Thermomix)

TRADITIONAL METHOD
Classic preparation :
1. Soak the gelatine in cold water.
2. Whip 300 ml of very cold cream until stiff and set aside in a cool place.
3. In a bowl over a bain-marie, whisk the remaining cream (50 ml) with the egg yolks, vanilla and icing sugar until frothy and slightly thick.
4. Remove from the heat and stir in the gelatine until dissolved.
5. Leave to cool slightly, then gently fold in the whipped cream with a pastry blender.
6. Divide between 4 moulds rinsed with cold water and leave to set for at least 6 hours, ideally overnight, in the fridge.
7. Blend the strawberries with the lemon juice to obtain a coulis.
8. To unmould: soak the moulds briefly in hot water, run the blade of a thin knife around the edges and unmould.
9. Serve with the coulis, fresh berries and garnish with a few mint leaves.

THERMOMIX® METHOD
Thermomix preparation :
1. Soak the gelatine in cold water.
2. Place 50 ml cream, egg yolks, vanilla and icing sugar in the bowl. Cook for 6 mins / 80°C / speed 3.
3. Add the drained gelatine. Blend for 10 sec / speed 3. Leave to cool in another bowl.
4. Wash, cool and dry the bowl. Insert the whisk attachment and pour in 300 ml of cold cream. Whip for 30-50 sec / speed 3.5 (check consistency).
5. Fold the whipped cream into the mixture using a spatula.
6. Pour into moulds rinsed with cold water. Refrigerate overnight.
7. Place the strawberries and lemon in the bowl. Blend for 10 seconds on speed 8.
8. Unmould and serve with coulis, berries and fresh mint.