method
1. Mix the eggs and sugar in a basin.
2. Heat the milk with the vanilla essence to just below boiling point.
3. Add to the eggs and sugar and mix well but without making it frothy.
4. Place the mixture in a pan of hot water on top of the stove and stir occasionally with a wooden spatule until the mixture coats the back of the spatule.
5. Add the drained leaf or melted powdered gelatine and stir until completely dissolved.
6. Pass through a fine conical strainer into a clean bowl and stand it in a container of iced water, stirring continuously until the mixture is on the point of setting.
7. Fold in the lightly whipped cream.
8. Pour into 2 x 13 cm moulds and place in a refrigerator until set.
9. Shake the moulds to loosen the bavarois and turn out onto a dish. Serve decorated with whipped cream.
