Vanilla Bavarois

The secret for this dessert is to make sure it has a “wobble”!


1 litre whole milk

170g Crème Anglaise

6 leaves gelatin

This recipe uses the following Essential Cuisine products:


  1. Soak the leaves of gelatine in cold water until soft, about 4-5 mins
  2. Mix 50ml milk with the crème anglaise. Bring the rest of the milk to the boil.
  3. Pour half the milk onto the base mix and whisk until all dissolved. Pour back into the milk and return to the heat. Stirring constantly, bring back to a simmer for 2-3 minutes or until the mixture coats the back of the spoon.
  4. Squeeze the water out of the gelatin leaves and whisk into the custard base. Remove from the heat and pour into metal rings. Chill until ready to use.