Preparing a Classic Bavarois or Bavarian Cream

Crème Anglaise enriched with whipped cream and set with gelatine forms the classic French bavarois, which is set in a mould. A charlotte set in a mould lined with sponge fingers is one of the best known bavarois desserts. To unmould, wrap with a warm teatowel or dip the mould in warm water for 10 seconds, then invert on to a plate.

1. Dissolve 15 g powdered gelatine in 3 tbsp water and stir this into 1 quantity warm Crème Anglaise. Pour into a bowl and allow to cool.

   

2. Pour the custard through a fine sieve into a bowl sitting in iced water.

   

3. When the custard begins to set and has the texture of thick syrup, whip 225 ml double cream until it stands in soft peaks and fold into the custard.

   

4. Rinse a 1.5 litre mould with cold water and dry. Pour in the bavarois. Chill until set. Unmould on to a serving platter.