Vanilla Bean Bavarois

Light, silky, and delicately infused with real vanilla bean, this classic bavarois is the epitome of understated elegance. With its creamy texture and subtle sweetness, it makes a beautiful finish to any meal.

Serve it simply on its own, or pair with fresh berries or a fruit coulis for an effortlessly refined dessert.

Ingredients:

Makes 8-12 dariole moulds.

• 10g (3 teaspoons) gelatine
• 2 egg yolks
• 50g (1 3/4 oz) caster sugar
• 225g (7 oz) milk
• 1 vanilla bean, scraped
• 225g (7 oz) cream, whipped

Method:

• Bloom gelatine in a little water.
• Prepare moulds with a light layer of oil spread and a dust of icing sugar.
• Cream egg yolks and sugar until light and creamy.
• Put the milk into a sauce pan and gently bring to the boil.
• When it's just boiling, carefully pour into the yolk mixture, whisking briskly.
• Return the mixture to the pan and heat gently without boiling until the custard is thick enough to coat the back of a spoon.
• Remove from the heat, add the gelatine, and stir to melt and combine.
• Cool to room temperature.
• Gently fold in the whipped cream.
• Pour into the prepared moulds.
• Place in the fridge and allow to set for at least 2 hours before turning out of the mould.

If you would like to make a chocolate version - Chocolate Bavarois

I plated this with a Tuile Biscuit and raspberry coulis.