Vanilla Bavarois

Directions

1. 1
   Soak the gelatin in ice water.
2. 2
   Whisk the double cream until it forms soft peaks and keep in the fridge.
3. 3
   Make an cut lengthwise in the vanilla bean pod and scrape out the seeds.
4. 4
   Pour the milk into a pan, add the seeds of the vanilla bean together with the pod and heat until it bubbles slightly.
5. 5
   Combine the egg yolks and sugar in a bowl and mix well with a whisk.
6. 6
   Gradually pour the vanilla milk (from Step 2) into the bowl little by little and stir.
7. 7
   Once it's all mixed, return the mixture to the pan.
8. 8
   Stir continuously over low heat to thicken the mixture.
9. 9
   Continue until it is thick enough for a line to be drawn with your finger when you put some of the mixture on a spatula as shown.
10. 10
    Add the dissolved gelatin to the pan.
11. 11
    Pour this mixture into a bowl while straining through a sieve (remove the pod).
12. 12
    Chill the bowl over a bigger bowl with iced water and cool down the mixture as you stir.
13. 13
    Continue until it's slightly thick.
14. 14
    Add 1/3 of the heavy cream to the bowl and beat with a whisk.
15. 15
    Add the remaining cream and mix well from the bottom with a rubber spatula.
16. 16
    Pour into ramekins or glasses of your choice and refrigerate until firm.
17. 17
    They're done!