Bavarian Cream with Berries
Slit vanilla pod lengthwise and boil with milk. Remove from heat and let stand for about 15 minutes. Soften gelatine in cold water. Whisk egg yolks with sugar until fluffy. Combine yolks with milk and strain through a sieve. Whisk over hot water bath until creamy. Add squeezed gelatine and cool in cold water bath until cream begins to thicken. Beat heavy cream until stiff and fold into cream. Pour cream into a bowl and refrigerate, covered, for 3 hours.
Rinse and clean currants. Combine 2 tablespoons of apple juice with cornstarch. Boil remaining apple juice with honey. Add berries and cornstarch, simmer for 102 minutes, stirring. Remove from heat and let cool.
Pour berry mixture onto plates and top with cream balls. Garnish with mint and serve.