Creme Bavarois from Tony Bilson's Recipe Book by Tony Bilson
Beat the sugar and egg yolks until they are light and fluffy. Soften the gelatine according to the instructions on the packet. Bring the milk to the boil with the vanilla bean and add to the gelati...
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Cooking tools:
- Whisk
- Mixing bowl
- Saucepan
- Stove
- Wooden spoon
Ingredients
- 500 ml milk
- 10 g gelatine
- 500 ml cream whipped with 50 g sugar
- 1 vanilla bean
- 8 egg yolks
- 250 g caster sugar
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