When I want to use up the leftover egg yolks, I often make custard desserts. This is one of them. Some recipes say we should cook the egg yolks with milk, but I don’t cook because the hot milk is added to the egg yolk mixture and it will almost cook the egg yolk. This Basic Bavarois is best to serve with fresh berries or berry sauce. I always stock bags of Mixed Berries in my freezer. They are extremely handy. The berry sauce can be made by just heating up those frozen berries with a little bit of sugar.
4 to 6 Servings
Milk 1 cup
Sugar 1/4 cup
Egg Yolks 2 to 3
Vanilla Extract 1 teaspoon
Gelatine Powder 2 teaspoons
Water 2 tablespoons
Cream 200ml *whipped
Mixed Berry Sauce
Frozen/Fresh Mixed Berried 1 cup
Caster Sugar 1 tablespoon
Liquor of your choice (eg. Cointreau or Grand Marnier) 1 tablespoon *optional
Sprinkle Gelatine Powder into Water in a small bowl and soak.
Heat Milk in a saucepan over medium heat and bring just to the boil. Remove from heat.
Add soaked Gelatine to the heated Milk and mix well until gelatine dissolves.
Place Egg Yolks, Sugar and Vanilla in a large heatproof bowl, and whisk until thick and pale. Gradually whisk the hot milk mixture into the egg mixture. Let it cool.
When the mixture is cool and started thickening, add whipped Cream and mix to combine well.
Pour the mixture into glasses or jelly moulds. Place them in the fridge and leave to set.