Serves 10 to 12 people.

A cooked custard, well dissolved gelatin, properly whipped cream, good flavoring and then the right blending of one element into the other at the right time are a requisite for this dessert. A true Bavarian cream will also have beaten egg whites.

2 cups of milk
4 egg yolks
Vanilla (1 tsp or 1 bean)
1/3 cup of sugar
2 envelopes of gelatine softened in 1/4 cup of water
1/2 cup of Nutella
1 pint of cream whipped with 4 Tbsp of confectioner’s sugar

• Scald the milk with the vanilla bean (or add the vanilla extract after scalding the milk)
• In a medium bowl, beat the egg yolks and sugar until it becomes light yellow.
• Slowly add the hot milk to this mixture.
• Pour back into the casserole and cook slowly over medium heat until it coats the spoon.
• Do not overheat or it will curdle.
• This is a crème anglaise.
• Remove from heat and add the gelatine.
• Add the Nutella.
• Strain and let cool in refrigerator but fold frequently while mixture is cooling.
• Whip the cream and add to the cooled mixture before it sets.
• Rinse a 4 cup mold with cold water and put in the mixture.
• Put in refrigerator and let cool thoroughly before unmolding.
• Decorate with some whipping cream (whip 1/4 cup of cream and put it in a pastry bag with a star nozzle).

A sauce made with 1/2 cup of Nutella and 1/2 cup of warm cream or milk can be spread on each plate before serving a slice of Bavarois on top of it.