Bavarian Cream with Rhubarb-Strawberry Compote
For the cream: Add the milk to a large saucepan. Cut the vanilla bean in half lengthwise and scrape out the seeds. Add the vanilla bean pod and seeds to the milk and bring to a boil. Remove from heat and allow to cool slightly. Soften the gelatin in cold water for about 5 minutes. Beat the egg yolks and sugar in a heatproof bowl until light and fluffy. Remove the vanilla bean pod from the milk and slowly stream the warm milk into the egg yolk mixture while beating. Place the mixture over a saucepan of simmering water and mix until slightly thickened. Remove from heat. Squeeze the excess water from the gelatin and stir into the mixture until dissolved. Place over a large bowl of ice water to chill quickly.
When the milk mixture begins to gel, beat the whipping cream until stiff and fold into the mixture. Transfer to the refrigerator.
For the rhubarb-strawberry compote: Rinse the rhubarb, coarsely chop and add to a saucepan with the currant juice. Simmer for about 5 minutes. Mix the cornstarch with a bit of water until smooth and stir into the rhubarb mixture. Rinse and dice the strawberries and add to the saucepan. Stir in the sugar and simmer until the sugar has dissolved. Remove from heat and allow to cool slightly. Scoop the chilled Bavarian cream onto small dessert plates, spoon a few tablespoons of the rhubarb-strawberry compote over the top and serve.