Bavarois

1. 1

   If using leaf gelatine, soak in cold water.

2. 2

   Cream the yolks and sugar in a bowl until almost white.

3. 3

   Bring the milk to the boil and whisk onto the yolk mixture.

4. 4

   Place in a thick bottomed sauce pan and place on a low heat, stirring continuously with a wooden spoon until the mixture coats the back of a spoon. The mixture must not boil just like when making custard.

5. 5

   Remove from heat and add the gelatine, stir until dissolved.

6. 6

   Stir occasionally until cool and almost setting point.

7. 7

   Fold in the lightly beaten cream.

8. 8

   Fold in the stiffly beaten egg whites.

9. 9

   Pour into a fancy jelly mould or individual moulds which have been lightly oiled. Refrigerate until set.

10. 10

    Turn onto a plate and serve.

11. 11

    Chocolate: melt 50g ( 2 oz) chocolate in the milk.

12. 12

    Coffee: add some coffee essence or coffee granules in the milk.

13. 13

    Lemon or orange bavarois: add finely grated zest and juice of 2 lemons or oranges and a drop of orange or yellow food colour to the mix. Increase the gelatine by 2 leaves ( 10g).

No additional tips available.