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Creme Bavarois
- Serve
six
people - Difficulty
Easy
By Tony Bilson
Published 1987
Ingredients
250 g 8 10 g
Method
Beat the sugar and egg yolks until they are light and fluffy. Soften the gelatine according to the instructions on the packet. Bring the milk to the boil with the vanilla bean and add to the gelatine. Pour the milk over the egg yolks and follow the method for crème anglaise. As soon as the custard begins to thicken, pour it into a bowl set in ice and cont
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