Vanilla and raspberry bavarois
NOTE: You can reuse vanilla beans. After scraping their seeds and infusing, leave for a few weeks in some castor sugar to make your own vanilla sugar.
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- 3 egg yolks
- 100g castor sugar
- 2 vanilla pods
- 250ml full-cream milk
- 2 gelatine leaves
- 300ml thickened cream
- 1 punnet raspberries
Using electric beaters, whisk the yolks and sugar until pale and creamy.Split the vanilla beans lengthways and scrape the seeds into a small pot with the milk. Gently bring to the boil then turn off heat, cover and allow to infuse for 10 minutes.
Remove the vanilla beans and discard (or rinse, dry and put into a small container of castor sugar and leave for a few weeks).
Soak the gelatine leaves in cold water for a minute then add to the hot milk and stir until dissolved.
Whip the cream until soft peaks form. When the milk is only just warm - almost tepid, gently fold through the cream until you have a smooth mousse. (If the milk is too hot it will soften the cream, and if it is cold the gelatine will begin to set.)
Grease four small ramekins with a little olive oil and spoon the mixture into each one, poking six raspberries into each bavarois. Refrigerate until set - about 3 hours.
Place in a bowl of very hot water for a few seconds to loosen the bavarois from the moulds. Turn out and serve with the rest of the raspberries.