Ingredients 600 ml/1 pt milk 15ml/1 tbsp corn flour 6 large eggs yolks 225g/8 oz caster sugar For moulding 825 g/ 1 lb canned apricot halves in syrup 15g/1/2 oz gelatine Juice of two lemons 60 ml/4 tbsp very cold milk 275 ml/10 fl oz thick cream Melted butter for greasing For optional decoration Drained canned apricot halves Whipped cream and angelica Method 1.
Bring the water in the bottom of a double boiler to the boil, and then reduce the heat so that water is lightly simmering.
2.
Mix the corn flour in a bowl with 60 ml milk.
Pour the remaining milk into the top pan of the boiler and scald it over a gentle, direct heat.
Pour the hot milk on to the corn flour mixture, stirring, and then return it to the pan.
3.
Bring the milk to the boil over a medium heat, stirring continuously.
Simmer for 2-3 minutes, then leave to cool for 5-10 minutes, stirring to prevent a skin forming.
4.
In a large bowl, whisk the egg yolks with the caster sugar until pale, and so thick that mixture falling from the lifted beaters will leave a trail on the rest of the mixture.
Gradually whisk in the thickened milk.
5.
Return the mixture to the top of the boiler.
Cook over simmering water, stirring constantly with a wooden spoon, until the custard is thick enough to coat the back of the spoon.
6.
Remove the pan of thickened custard from the heat and plunge its base into cold water.
Continue stirring for 1-2 minutes until the custard has cooled slightly.
7.
Drain the apricot halves and place 150 ml syrup in a small bowl.
Sprinkle the gelatine on to the syrup and leave to soften for a few minutes.
Then put the bowl in a saucepan of hot water and stir until the gelatine has completely dissolved.
8.
Turn the custard into a large bowl.
Pour the dissolved gelatine in a thin stream on to the custard, stirring continuously.
Reserve enough apricot halves to decorate the base of a 2 L decorative mould.
Cut each remaining apricot half into 6 slices and stir into the custard with the lemon juice.
Chill until on the point of setting.
9.
Add the cold milk to the thick cream and whisk until thick but not stiff.
Fold the whipped cream into the almost set custard.
10.
Brush the inside of the mould with melted butter and arrange the reserved apricot halves attractively over the base.
Pour in the cold, but not set, custard cream.
Cover and chill until firm-about 2 hours.
11.
Un mould the bavarois on to a flat serving plate.
Decorate with drained canned apricot halves, swirls of whipped cream and 'leaves' of angelica.
Preparation time 1 ¼ hours including chilling, and then 2 hours setting