Method
Place water into a small bowl and sprinkle gelatine on top. Stir
and allow to sit for 5-10 minutes or till water has absorbed
gelatine.
Place eggs and sugar into a bowl and whisk till mixture is pale,
thick and creamy.
Place cream and milk into a pot set over a medium heat and bring
to the boil. Pour slowly into yolk mixture, whisking all the time.
Add vanilla extract and vanilla paste and whisk to combine.
Pour mixture back into pot and allow the mixture to cook over a
low heat, stirring all the time, till it thickens to coat the back
of a wooden spoon. Do not boil. Immediately pour custard into a
bowl to prevent further cooking.
Add gelatine to custard and stir till dissolved. Pour through a
sieve to remove any strands of egg whites, pushing down with the
back of a ladle. Set aside for 15 minutes or till custard is cold
and has thickened slightly but not set.
Gently fold in whipped cream and proceed with Layered Sherry
Jelly with Vanilla Bavarois recipe.