To make the Bavarois – bloom the gelatine by adding it to a cup of water and setting aside. Place a saucepan over a medium heat and bring the milk to a gentle simmer. Add the lavender, remove from the heat and leave to infuse for 30 minutes before straining.
In a separate bowl – beat the egg yolks with sugar until thick and creamy. Reheat the milk until just warm, then remove from the heat. Whisk in half the egg and sugar mix, then stir through the rest. Return to a low heat and stir as the custard thickens. Dissolve the gelatine in a microwave in 10 second bursts, then fold into the thickened custard. Remove from the heat and place in the fridge for 10 minutes to thicken.
Meanwhile – whip the cream in a large mixing bowl to form soft peaks. Remove the Bavarois mix from the fridge and fold through the cream. Oil 6 dariole moulds, pour in the Bavarois mixture and leave in the fridge for 4 hours, or until set.
To serve – remove the Bavarois from the moulds and place in the centre of a small bowl. Serve with summer fruits and a dollop of thickened cream.
6g gelatine powder
6 large egg yolks
400ml thickened cream
75g caster sugar
20 sprigs lavender
summer fruits, to serve