READY IN: 45mins




  • If using leaf gelatine, soak in cold water.
  • Cream the yolks and sugar in a bowl until almost white.
  • Bring the milk to the boil and whisk onto the yolk mixture.
  • Place in a thick bottomed sauce pan and place on a low heat, stirring continuously with a wooden spoon until the mixture coats the back of a spoon. The mixture must not boil just like when making custard.
  • Remove from heat and add the gelatine, stir until dissolved.
  • Stir occasionally until cool and almost setting point.
  • Fold in the lightly beaten cream.
  • Fold in the stiffly beaten egg whites.
  • Pour into a fancy jelly mould or individual moulds which have been lightly oiled. Refrigerate until set.
  • Turn onto a plate and serve.
  • Chocolate: melt 50g ( 2 oz) chocolate in the milk.
  • Coffee: add some coffee essence or coffee granules in the milk.
  • Lemon or orange bavarois: add finely grated zest and juice of 2 lemons or oranges and a drop of orange or yellow food colour to the mix. Increase the gelatine by 2 leaves ( 10g).