• 1 vanilla bean, split lengthways and seeds
scraped
• 6 egg yolks
• 1/2 cup (110g) caster sugar
• 3 teaspoons gelatine
• 300mL cream, whipped
Fruit salad
• 1/8th watermelon, cut into small wedges
• 250g strawberries, quartered
• 120g raspberries
• 350g cherries, pitted
• 2 tablespoons caster sugar
• 2 teaspoons rose flower water
1. Combine the milk, vanilla bean and seeds in a saucepan and bring just to the boil. Turn off the heat, and let it stand for 5 minutes.
2. Whisk the egg yolks and sugar in a mixing bowl until pale and creamy. Gradually add the milk, gently whisking to combine (don’t whisk it too vigorously because you don’t want lots of froth) and discard the bean. Pour into a clean saucepan, and stir over very low heat for about 5 minutes, until thickened – take care not to boil or it will curdle. Pour the mixture into a large bowl and leave to cool, stirring occasionally to release the heat.
3. Place 2 tablespoons of cold water into a small bowl. Sprinkle the gelatine over and let it stand for a couple of minutes to soften. Stand the bowl in a pan of hot water and whisk with a fork to dissolve. Stir into the milk mixture, then fold in the whipped cream. Pour into 8 serving bowls (about 1 cup capacity), and refrigerate for about hours, to set.
4. For the fruit salad, place the fruit, sugar and rose flower water into a large bowl and gently turn to combine. Let it stand for 15 minutes, for the flavours and syrup to develop. Spoon the salad onto the vanilla bavarois just before serving.