White Chocolate Bavarois

Ingredients:
          
150ml milk
200ml whipped cream 
18g caster sugar
125g white chocolate
4 egg yolks
1 cap of vanilla
1 vanilla pod
2.75 gelatine leaves 

Method:

1. Heat the milk, vanilla essence, vanilla seeds and pop the pod in as well. 
2. Mean while whisk the egg yolks and sugar together until light and fluffy.
3. Place the gel leaves in cold water to soften.
4. Remove the pod from the milk and discard, whisk the egg mixture into the hot milk over a low heat making sure not to curdle it. Keep whisking until the egg is cooked out, this will only take a few minutes.
5. Add in the gel leaves and chocolate and stir until melted.       
6. Gently stir in the whipped cream .
7. Let the mixture cool down and thicken a bit before pouring. The reason for this is to prevent all the vanilla seeds sinking to the bottom. When its ready, pour into a mould or glass and place in the fridge for a few hours to set. If your using a mould such as a ring you may need to heat the sides slightly when removing it.
8. Garnish with berries of your choice and a sprig of mint. My favourite are red currents. Happy eating.

Below are a few different ways of plating it.