Vanilla Bavarian cream (3)

Put to soak the gelatine in cold water.

Boil the milk, remove from heat, immerse the vanilla stick open and Miss for about an hour.

Beat the egg yolks with sugar and, when they are mounted, pour slowly the milk stirring constantly.

Drain the isinglass, wring it out and add to the cream.

Put the mixture on the stove at medium heat, continue to stir without letting it boil, otherwise the cream goes crazy.

Just remains a veil attached to retire it spoon from heat.

Pour the cream into a bowl, let cool, stir occasionally to prevent the skin surface.

Then carefully fold gently whipped cream sweetened.

Squirt a mould with cold water, drain them and fill with cream to the brim.

Cover with a disc of white paper or a plate.

Refrigerate for a few hours.

Before you turn the mold onto a serving dish, immergetene the bottom for a few seconds in hot water.

This great Bavarian without other additions, it is also the base for fruit, coffee, chocolate or other flavors.