Bavarian cram is a sweet custard type dessert, usually served with fruit sauce. It is light and delicious.
- Place the gelatin leaves in a bowl with cold water and soak for 10 minutes. Open the vanilla pod and scrape out the seeds.
- Whip the cream in a bowl until it starts to thicken. Whisk the egg yolks, icing sugar and the vanilla seeds or vanilla sugar until the mixture is light and creamy.
- Gently heat the Cointreau. Drain the gelatin leaves and dissolve in the Cointreau. Stir this mixture together with 1/3 of the whipped cream into the egg yolk cream. Then fold the rest of the whipped cream carefully in.
- Pour the Bavarian Creme in 4 molds, cover with cling film and set in the fridge for at least 2 hours or overnight.
With a hand blender, whizz 1 pound fruit, washed and peeled if necessary, 3 tablespoons icing sugar, or to taste, and 1 tablespoon lemon juice to a puree.