Strawberry Bavarois

Step 1: Pour the milk into a small saucepan with vanilla pod and heat gently, then remove from the heat.

Step 2: Beat the egg yolks & sugar in a bowl until soft and creamy.

Step 3: Remove the vanilla pod and stir the warmed milk into yolk mixture.

Step 4: Sprinkle the gelatine into 50 ml (1/4 cup) boiling water, stirring until dissolved; add this to the custard mix and cook over a very low heat, stirring continuously, until mixture thickens and coats the back of a spoon, then cool.

Step 5: Whip the cream stiffly and fold it into the cooled custard.

Step 6: Prepare the strawberries by pushing them through a sieve or puree them in a blender or food processor.

Step 7: Add the puree to the custard and fold in well.

Step 8: Rinse a 20cm/8 inch mould out with cold water and fill with the strawberry mix. Chill for 5 hours.

Step 9: When ready to serve dip the mould briefly into boiling water and invert onto a serving platter.

Step 10: Decorate with the small strawberries and lightly whipped cram.