Recipe Detail Page

1 Stir the gelatin in a small bowl with 1/4 cup (50 mL) cool water to soften and set aside.

2 Bring the milk, cream and nutmeg to just below a simmer over medium heat in a heavy-bottom saucepan. In a medium bowl, whisk the egg yolks, 1 cup (250 mL) of the sugar and the vanilla. Slowly pour the hot milk into the egg mixture while whisking constantly until all the milk has been added. Pour the mixture back into the pot and return to medium heat, stirring constantly with a wooden spoon or silicone spatula until the custard coats the back of the spoon, about 8 minutes. Remove the pot from the heat and whisk in the gelatin until it dissolves. Pour the custard through a strainer and cover the surface of it with plastic wrap. Cool the custard completely to room temperature, then chill for 30 to 45 minutes, stirring once or twice the custard should be just cool to the touch, but not setting. If the custard does start to set around the edges, just whisk gently to smooth out.

3 Grease a 12-cup (3L) Bavarian mould or glass bowl with vegetable oil or nonstick spray.

4 Whip the cream to soft peaks and add the remaining 1/4 cup (50 mL) of sugar. Stir in the rum. With the beaters on low speed, pour into the cool custard in a slow stream until incorporated(the mixture will be rather fluid). Pour the Bavarian custard into the prepared mould, cover and chill for at least 8 hours.

5 To serve, insert a skewer down the side of the Bavarian (to allow air in to loosen the mould). Place a plate overtop of the mould and invert, giving the mould a good tap to loosen. To garnish, place baked Almond Spritz Cookies around the edges of the Bavarian, to resemble an iced cake. The Bavarian can be prepared up to 2 days in advance and stored chilled.