Jersey Milk Bavarois

• 2 sheets of titanium-strength gelatine
• 500 ml (17 fl oz) fresh jersey milk

Soak the gelatine leaves in cold water for 5 minutes.

Put the jersey milk and sugar in a saucepan over high heat, stir until the sugar has dissolved and bring to the boil. Remove from the heat. Squeeze out excess water from the gelatine leaves and add to the hot mixture. Whisk well and pour through a fine sieve. Cool over ice until the mixture reaches around 14°C (57°F); that is, just b