Bavarian Cream

First, pour the milk into a pot. Cut the vanilla bean open lengthwise, scrape out the pith with a pointed measuring knife and heat with the bean in the milk.

Soak the gelatine leaves in sufficient cold tap water (if using gelatine powder, follow package instructions).

Beat the egg yolks and sugar in a bowl until the mixture is white and creamy and the sugar has dissolved around it.

Remove the vanilla bean from the hot milk and stir the milk leisurely into the egg mixture.

Beat over a hot water bath and pull off to a rose. This means that the cream has the right consistency when it coats the back of a spoon and rings resembling a rose form when blown on top.

However, the mixture must never get too hot or it will curdle.

Remove the leaf gelatin from the water and squeeze it out. Gradually add to cream, stirring until melted.

Place the whipping bowl in a larger baking bowl with iced water and let the cream cool while stirring.

Whip the whipped cream until stiff and, just before the cream begins to gel, fold it in evenly.

Pour the cream into a mold rinsed with cold tap water. Cover with plastic wrap and let set in the icebox for several hours.

Before serving, dip the mold briefly in hot water and invert the Bavarian cream onto a platter. Cut into slices and serve with compote or a fr

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