Bavarois (Bavarian Cream)

Bavarois is a French set custard made by combining a creme anglaise base (milk, cream, egg yolks and sugar) with bloomed gelatin and then folding in lightly whipped cream. The gelatin gives it enough body to hold a moulded shape, while the whipped cream keeps it cloud-light on the spoon. It is the silky middle layer in many classic entremets and trifles. The key for home cooks is patience: cool the custard until it just begins to thicken before folding in the cream, otherwise the cream sinks and your bavarois turns dense. Freeze in moulds for a clean release.