Bavarois

Directions

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).