Strawberry Bavarian Cream
Soak gelatine in cold water. Combine egg yolks with sugar and vanilla in a mixing bowl and mix with electric hand mixer until thick and fluffy. Dissolve squeezed gelatin with kirsch and 1 tablespoon of water in a small pan on low heat.
Whip cream. Mix 2 tablespoons of cream with gelatin and combine with egg yolks. Fold mixture into remaining cream.
Pour cream into 4 small cold ramekins and refrigerate for at least 3 hours.
Rinse and dry strawberries, hull and cut into quarters. Set aside 4 tablespoons for garnishing. Cook the rest on low heat for a few minutes. Strain through a sieve and combine with powdered sugar and cool. Briefly dip ramekins in hot water and invert onto plates. Drizzle strawberry sauce around and garnish with fresh strawberries. Serve.