Basic Bavarois

Basic Bavarois

Ingredients

½ Pint Milk

2oz Castor Sugar

½ Pint Cream

2 Eggs

½oz Gelatine (4 Leaves)

Method

If using leaf gelatine soak in cold water

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

Whisk on the milk which has been bought to the boil

Clean the pan and return the milk mix to it

Return to a low light stirring continually until the mix coats the back of a wooden spoon. (Do not boil)

Remove from the heat and add gelatine (not the water it was soaked in)

Pass through a fine strainer into a clean bowl, leave in a cool place stirring occasionally until almost setting point.

In the mean time lightly beat the cream to soft peaks and stiffly beat the egg whites.

Fold in the cream and egg whites

Pour the mix into a mould lightly greased with oil then refrigerate

For vanilla flavour add a split vanilla pod to the milk or a few drops of vanilla extract

For raspberry or strawberry flavour reduce the milk content and replace with fruit coulis which is added to the mixture with the gelatine before straining