When I want to use up leftover Egg Yolks, I often make custard desserts. This is one of them. 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 5 Servings


2 teaspoons Gelatine Powder
2 tablespoons Water
1 cup Milk
2 to 3 Egg Yolks
1/4 cup Sugar
1 teaspoon Vanilla Extract
200ml Cream *softly whipped

Mixed Berry Sauce

1 cup Frozen OR Fresh Mixed Berries
1 tablespoon Caster Sugar
1 tablespoon Liquor of your choice (*eg. Cointreau or Grand Marnier) *optional

  1. Sprinkle Gelatine Powder into Water in a small bowl and soak.
  2. Heat Milk in a saucepan over medium heat and bring just to the boil. Remove from heat. Add the soaked Gelatine and mix until Gelatine dissolves completely.
  3. Place Egg Yolks, Sugar and Vanilla in a large heatproof bowl, and whisk until thick and pale. Gradually add the hot milk mixture and whisk well. Return the mixture to the saucepan.
  4. Heat the mixture over medium low heat, whisking constantly, until slightly thickened. DO NOT boil it. Remove from heat. *Note: This process is optional. As Egg Yolks can be cooked by the hot Milk mixture, you don’t need to heat it if you prefer.
  5. Cool the mixture. *Note: Dip the bottom of the saucepan into cold water to speed up, then transfer to a mixing bowl and place in the fridge.
  6. When the mixture has started thickening, add softly whipped Cream, and mix to combine well.
  7. Pour the mixture into searing glasses or jelly moulds. Place them in the fridge and leave to set.
  8. To make Mixed Berry Sauce, place all ingredients in a heatproof bowl and microwave for 2 to 3 minutes. Cool completely.