Monday 3 August 2020

Vanilla Bavarois

Served here with blackberries which have been macerated in orgeat. If you want to ring the changes on the flavour, then the vanilla specified here could most easily be replaced with either a tbs instant coffee or a tbs of powdered chocolate. And, of course, Other Flavours Are Available...

For six servings:

4 egg yolks, 4 tbs sugar, 2 tsp gelatine, 1/2 pint milk, 1/2 tbs vanilla, 1/2 pint cream.

1. Thoroughly grease the inside of the mould you intend to use (I always use baker's spray for this sort of thing).

2. Heat the milk in the top of a double boiler, while you beat the yolks with the sugar. Add the heated milk to the egg mixture, and stir to amalgamate; return the mixture to the double boiler, add the gelatine, and continue to cook, stirring from time to time, unil it has visibly thickened.

3. Allow the mixture to cool completely (an hour or so), and then whip the cream until dense, and fold the cooled custard into it.

4. Pour the mixture into the prepared mould, and refrigerate until it has properly set - I normally allow at least six hours for this.

5. To un-mould, sit the base of the mould in hot water for half a minute or so, and then up-turn it over the serving plate.

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