Bavarois à la Crème Anglaise

• 250 milliliters (8 ounces) chilled heavy cream
• 2½ gelatin leaves or

Prepare your mise en place.

Place the cream in the bowl of a standing electric mixer fitted with the whip attachment. Beat on low to aerate and then raise the speed and beat until soft peaks form. Using a rubber spatula, scrape the whipped cream from the mixer bowl into a clean container. Cover with plastic film and refrigerate until ready to use.

Place the gelatin leaves