Strawberry Bavarois

Strawberry Bavarois Recipe:

Press the strawberries through a very fine nylon sieve to make a purée, about 300 ml (1/2 pint).
Sprinkle the gelatine over the water in a small bowl and leave to soften, while making the custard.
Lightly whisk the egg yolks and the caster sugar together.
Bring the milk almost to the boil.
Whisk in the egg yolks.
Set the bowl over a saucepan of hot water.
Cook the custard, stirring until it thickens enough to coat the back of the spoon.
Alternatively, cook in a microwave oven on full power for 2 1/2 to 3 minutes, stirring every 30 seconds with a wire whisk.
Strain the custard through a nylon sieve into a clean bowl.
Add the gelatine, stirring until it is completely dissolved.
Set the custard aside until cold, but not set.
Stir to prevent a skin forming.
Whip the cream until it will just hold soft peaks.
Stir the strawberry purée into the custard.
Gently fold in the whipped cream.
Pour tee mixture in a 1.4 liter (2 1/2 pint) mold.
Chill until set.
Make the sauce, slice the strawberries.
Put them in a bowl.
Sprinkle with the sugar and the liqueur, if using.
Cover and leave to stand for about 1 hour.
Press through a nylon sieve to form a purée.
Pour into a serving jug and chill.
To remove the bavarois from the mold, quickly dip the mold right up to the rim in hot water.
Place a serving plate on top.
Invert the mold and the plate together.
Give the mold a sharp shake to free the bavarois.
Decorate with whipped cream and fresh strawberries.
Serve the bavarois with the chilled strawberry sauce.