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FOR BAVARIAN CREAM:.
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Whip the heavy cream until it forms soft peaks. Do not allow it to form stiff peaks. Refrigerate until ready to use.
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Soak the gelatin in 1/2 cup cold water for 10 minutes.
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Place a fine mesh strainer inside a medium-sized bowl. Fill a larger bowl with ice water. Set each aside.
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Pour the milk into a medium saucepan. If using vanilla bean, slit it open and scrape the seeds into the milk adding the entire pod into the milk as well. If using vanilla extract add after the cream is cooked.
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Bring the milk to a boil. Remove from the heat and allow the flavor of the bean to infuse into the milk for approximately 30 minutes.
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Remove the bean from the milk and reheat the milk mixture. Set aside.
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Whisk the eggs and sugar together until thickened and a pale yellow color. Do not use an electric beater for this process, only a whisk. The sugar must dissolve slowly into a creamy (not frothy) mixture, otherwise there will be too much air in the custard.
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Add a 1/4 cup of the hot milk to the egg mixture, stirring constantly to temper the yolks and then add the tempered yolks to the milk in the saucepan. Cook over very low heat, stirring constantly, until the mixture is thickened.
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Pour the custard through the mesh strainer into the medium sized bowl. Remove strainer; add the softened gelatin and whisk until the gelatin is dissolved. (If using vanilla extract, add it now.).
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Place the bowl inside the larger bowl filled with ice water. Stir the mixture until it begins to cool and just begins to thicken. When the basic cream is cool and beginning to thicken, lift its bowl out immediately.
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CRITICAL POINT. Fold in the whipped cream. The basic cream must not be too warm and runny, or the whipped cream will liquefy in it too. Should it be too cold, the whipped cream (which is also cold) will cause it to set right away and the resulting mixture will not be homogeneous.
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An ideal consistency is achieved when the cream flows heavily off the spoon.
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Use as desired or pour into large mold, smaller molds or serving bowl, chill until firm and unmold by placing in hot water for 15 seconds.
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Serve with chilled raspberry sauce.
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RASPBERRY SAUCE:.
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Puree and sieve 1 pint of raspberries.
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Bring to a boil 1/2 cup sugar and 1/3 cup red wine with a small piece of lemon rind.
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Add raspberry puree and reduce for about 3-4 minutes.
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Serve chilled.
