Making a Bavarois

This classic French moulded dessert, also called a Bavarian cream, takes crème anglaise, sets it with gelatine and folds in whipped cream to lighten. The result is a velvety smooth texture that is firm enough to turn out and hold its shape when served.

1. Prepare 15 g gelatine powder in water, then mix with 3 tbsp Cointreau and stir into 625 ml warm crème anglaise.

   

2. Transfer custard to a bowl, cover and let cool. When just on the point of setting, fold in 225 ml double cream, lightly whipped.

   

3. Rinse a 1.5-litre charlotte mould with cold water, then ladle in the bavarois. Chill for 4 hours or until set. Turn out to serve.