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Vanilla Bavarian Cream

ingredients

serves 4
200 ml fresh lemon jelly
angelica (optional)
250 ml milk
4 egg yolks or 1 whole egg and 2 yolks
1/4 cup (50 g) 2 oz caster sugar (superfine granulated)
1/2 tsp vanilla essence
4 tbls water
2 tsp gelatine
125 ml (4 fl oz) double cream (heavy cream)
125 ml single cream

method

1. Line a 750 ml mould with lemon jelly, cut the angelica into leaf shapes, if used, and decorate the mould. Chill the remaining jelly

2. To make the cream, mix the eggs and sugar together until fluffy and pale.

3. Warm the milk, but do not let it boil;

4. slowly stir in the milk.

5. Strain the custard back into the saucepan or into a double boiler or basin held over hot water. (Make sure the water does not touch the upper pan.)

6. Cook over very low heat, until it thickens. Do not let the custard boil.

7. Strain the thickened custard into a bowl, stir in the vanilla essence, and leave to cool.

8. Put the water into a heatproof container, sprinkle in the gelatine and leave to soften.

9. Stand the container in a pan of hot water and stir until the gelatine dissolves.

10. Cool until tepid and add to the custard.

11. Leave in a cool place until it thickens at the edges, stirring from time to time to prevent a skin forming.

12. Put the double and single cream into a bowl and whip lightly.

13. Fold into the custard mixture, and pour into the prepared mould.

14. Leave to set for about 2 hours.

15. Chop the chilled jelly and use to decorate the cream.

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