The challenge in this recipe is the crème anglaise: a mixture of milk and egg yolks that has to be cooked without coming close to the boiling point, otherwise it curdles. If this happens you can save the day by putting the mixture in the food processor with the metal blade for a good minute.

2 cups of milk & 1 tsp of vanilla
4 egg yolks
1/3 cup of sugar
2 envelopes of gelatin softened in 1/4 cup of water
1 Tbsp instant coffee
2 squares semisweet chocolate, chopped
1 pint of cream whipped with 4 Tbsp of confectioners’ sugar

• Scald the milk and vanilla.
• In a medium bowl, beat the egg yolks and sugar until light, gradually add the hot milk to this mixture.
• Pour back into casserole and cook over medium heat, stir constantly until it coats the spoon.
• Remove from heat and add the gelatine.
• Divide mixture among three large bowls.
• Add the instant coffee to one bowl, chocolate to the other.
• Whip the cream and add the confectioner’ sugar.
• When the mixture in the bowls is cool and the gelatine starts to set, add the whipping cream equally among the three bowls.
• Rinse a 4 cups mold with cold water. Don’t dry it – it will help to unmold the bavarois.
• Layer the different mixture into the mold (coffee, vanilla, chocolate).
• Put the mold into the refrigerator to set each layer before adding the next.
• Chill thoroughly overnight and unmold.
• Decorate with some whipping cream.

• Set the whole mold for a few seconds in hot water.
• Put a dish on top of the mold and turn over.
• The bavarois slides down easily.
• If not, repeat the process or put a hot towel over the mold.

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.