Bavarian Cream

In a blender, beat the egg yolks with the sugar for 5 minutes or until they become light and fluffy

In a medium saucepan, heat the milk over high heat until it reaches the boiling point (when tiny bubbles start to form on the surface)

Add 1 cup of hot milk to the egg yolks, mix well, and return to the saucepan

Reduce the heat and cook, stirring constantly, until the mixture thickens slightly (check the consistency by passing a finger coated with the cream along the edge of a metal spoon; it should form a clean path). Reserve

In a small refrigerator-safe bowl, sprinkle the gelatin over the water and let it hydrate for 5 minutes

Heat the mixture over high heat in a bain-marie and mix until dissolved

Transfer the egg yolk cream reserved to a medium bowl, add the dissolved gelatin and vanilla extract, and mix well

Mix well

Place the bowl over a large bowl filled with ice water and stir until the consistency is similar to raw egg white. Reserve

In a blender, beat the heavy cream until it forms stiff peaks

Add a little of the egg yolk mixture to the whipped cream, mix delicately, and then add the remaining egg yolk mixture, stirring until homogeneous

Place in a large serving dish, cover with plastic wrap, and refrigerate for 1 hour or until creamy

When serving, if desired, garnish with raspberries in syrup

280 calories per serving