Shortcake in a new light

The May issue of Living had a number of delightful looking gelatine recipes in it, and as a girl in love with gelatine I just had to try one out. I didn't follow all parts of the recipe, but kept the spirit of the dessert. I used my favorite white cake instead of the magazines recipe for pound cake, and Bavarian cream instead of pana cotta. I had a few issues in that I rushed the Bavarian so it didn't end up as soft and light as it should have, and the organic sugar I used never wanted to get fluffy when creaming it with the sugar for the cake, but it was still pretty delicious. It tasted even better after refrigerating for a few days. The flavors really melded nicely. This would be a great dessert for a summer dinner party.
The original was made in teacups, but I wanted to make a larger dessert (every now and then even I get tired of individual treats). So pick a fun shape and enjoy.

Strawberry Jelly
14 ounces strawberries, cleaned and quartered
1/2 c sugar
1/2 c water
1/2 tsp salt
1 Tbs 1tsp lemon juice
1 packet gelatine
3 Tbs water
Puree strawberries with the sugar, water, and salt. Strain and mix in the lemon juice (I didn't bother straining it since having it cloudy didn't bother me). Sprinkle gelatine over the 3 Tbs water and allow to soften. Heat half a cup the the strawberry puree, stir in gelatine mixture until dissolved. Add remaining strawberry puree. Pour into desired container and allow to set for at least an hour.

Bavarian Cream

3 yolks
1 packet gelatine
3 Tbs water
3/4 c milk
6 Tbs sugar
generous dash of vanilla
3/4 c whipping cream

Dissolve gelatine in water. To make the anglaise scald the milk and half of the sugar in a heavy bottomed sauce pan. Whisk remaining sugar and vanilla with the yolks. Slowly temper in the scaled milk and return the mixture to the pan. Cook over a low heat while stirring constantly, and cook just until the mixture coats the back of a spoon. It can curdle quite easily, so cook carefully. Add the gelatine and strain the mixture into a bowl set in ice water to halt the cooking process.

While that cools whip the cream to soft peaks. Occasionally stir the anglaise mixture as it cools. Once it starts to thicken fold in the whipped cream. Spoon onto strawberry gelatine mixture and top with cake.

Allow to chill for several hours or over night. To unmold briefly dip into a bowl of hot water, or warm the mold with a kitchen torch.