- 500 ml Milk
|1. Lightly oil a 1.4 ltr ring
mould. Put the milk and cream in a sauce
pan with vanilla pod and cinnamon stick. Heat gently until almost boiling, then remove
from the heat. Cover and leave to infuse for 30 minutes, and then strain.
2. Meanwhile, beat the egg yolk with sugar until thick and pale. Stir in the milk add vanilla essence if using. Return to the pan. Cook gently, stirring all the time, until thickened enough to coat the back of the spoon, this will take about 12 - 15 minutes. Do not boil. Cover the bowl with a damp grease proof paper and allow to cool.
3. Put 4 tbs warm water in a small bowl and sprinkle over the gelatine. Leave to soak for 3-4 minutes until sponge like in texture. Stand over a pan of simmering water until the gelatine is dissolved or microwave 15-20 seconds. Stir into the cooled custard set bowl in a roasting tin of iced water and stir until the custard thickens to resemble lightly whipped cream, about 15 minutes Remove from iced water.
4. Working quickly whip the cream until it is the same consistency as the custard then light fold in.
5. Pour the custard into the prepared mould and chill for at least 4 hours until set.
6. Meanwhile, to make the fruit puree, place the fruit in a sauce pan with sugar and 300 ml water. Heat gently until the sugar devolved and then bring to boil. Cover and simmer for 10 minutes. Cool, then puree in a blender or food processor sieve into a bowl.
7. To turn out the Bavarois, ease the edges away from the tin. Place a dampened plate over the tin, invert and shake gently to release the Bavarois. Spoon the fruit into the center of the Bavarois, moistening with a little fruit puree. Pour puree around the Bavarois and decorate with some fresh mint.