Cinnamon Bavarois

Ingredients

• 315ml Milk
• 1 tsp Ground Cinnamon
• 60g Caster Sugar
• 3 Egg Yolks
• 1 ½ tsp Gelatine
• ½ tsp Vanilla Extract
• 170ml Whipping Cream

Method

1. For  custard, bring Milk, Cinnamon and half the Sugar to the boil
2. Whist Egg Yolks until light, pour over Milk mixture and continue to whisk
3. Return mixture to pan over low heat and stir until thick then cool (don’t let it boil)
4. Soak Gelatine in cold water, drain then add to custard with Vanilla
5. Whip cream then fold into custard
6. Pour into moulds and chill
7. When set, dip the mould in hot water to loosen, then tip out onto plate