Bavarian Cream

Ingredients

• 5 sheets gelatin
• 1 vanilla bean
• 300 grams milk
• 65 grams granulated sugar
• 55 grams egg yolk
• 350 grams whipping cream, cold

Directions

1. Separate gelatin sheets from each other. Soak in ice water for 5-10 minutes.
2. Scrape the vanilla pod of the seeds. Set aside.
3. In a small pot, add the milk and half the sugar with the vanilla seeds and pod. Bring to a boil.
4. Stir remaining sugar and egg yolks. Stir in hot milk. Remove vanilla pod.
5. Put mixture back in pot and cook to nappe (coats the back of a spoon). Add to the hydrated (and gently-squeezed-out) gelatin sheets and stir until gelatin has dissolved. 
6. Strain mixture through a chinois or fine sieve and cool while stirring constantly to 33 degrees Celsius.
7. Whisk the cream until thickened (just before soft peaks form). Add half the vanilla sauce and fold over with whisk. Fold in the remainder with a rubber spatula until fully combined.
8. Use in Charlotte Russe or other recipe (immediately before gelatin sets).