Bavarian cream brandy

Let soften in cold water the isinglass.

Meanwhile bring to a boil the milk.

Put the yolks in a bowl with the sugar and beat them until they are frothy, then add the warm milk, it passed through a strainer.

Put the mixture on the stove and let him, stirring continuously, until he mentions to boil.

Immediately remove the Pan from the heat and stir in the gelatine cream well squeezed, stirring until it is melted and well blended.

Let the mixture cool and, in the meantime, whip the cream.

Take one Bavarian mould, walls with scannellate, and pour a small glass of brandy: turns the Bowl between your hands to get it wet, then add the cream liqueur and incorporated the latter to mixture, stirring gently prepared; pour into the mold and put in the refrigerator for 3 hours.

When serving dip the mold into boiling water for a moment, dry and turn it upside down on a plate, dumping the Bavarian ' brandy '.