Soak the gelatin as per package instructions - use 200ml of cold water for 20g of gelatin.

Beat the egg yolks with sugar until well combined.

Mix in the milk thoroughly.

Heat the mixture in a double boiler, stirring continuously for about 10 minutes until it thickens slightly into a dense sauce.

Remove from heat and set aside.

While the cream cools, gently heat the bowl of soaked gelatin, stirring until completely dissolved with no visible crystals. Avoid boiling as it will compromise gelatin's properties.

Combine the dissolved gelatin with the warm cream, mixing with a whisk to blend well.

Puree the strawberries thoroughly, mix a portion of the cream into the blender to smooth the process.

Incorporate the strawberry puree into the yolk cream and mix well.

Whip the cold cream from the fridge to stiff peaks using a mixer.

Gently fold the whipped cream into the pudding mixture, using a whisk to prevent lumps.

Pour the mixture into molds and refrigerate for several hours, or overnight, to set.

My mold, designed for easy release, allowed the pudding to come out smoothly, simply invert onto a plate.

If using traditional molds, line with plastic wrap, lightly oil, or briefly dip the mold in hot water before flipping.

Add your final touches. Melt chocolate and drizzle over, or blend strawberries with honey for a sauce to pour on top.

I prepared some whole strawberries by washing and drying them, then dipping them in melted dark chocolate. I chilled them on a baking paper-lined plate in the fridge.

Once the chocolate on the strawberries has hardened, used them to decorate the Bavarian Cream. I also added some sliced strawberries on top.

Enjoy a delectable and fluffy dessert. 

Bon appétit!