Recipes+
Ingredients
Method
1.Place 6 x 1-cup serving dishes on a tray. Whisk egg yolks and sugar in a large heatproof bowl until pale and creamy.
2.Combine milk and essence in a medium saucepan. Cook and stir over low heat until mixture comes to a simmer. Remove from heat. Stir hot milk into egg mixture until combined.
3.Strain egg mixture into a medium saucepan. Cook and stir mixture over low heat for 10-12 minutes or until custard coats the back of the spoon (don’t boil).
4.Stir in cinnamon, then cool. Pour 2 tablespoons boiling water into a heatproof jug. Sprinkle gelatine over boiling water. Stir until gelatine completely dissolves.
5.Using an electric mixer, beat cream in a large bowl until soft peaks form. Fold in custard until just combined. Fold in gelatine mixture until combined.
6.Pour mixture into prepared dishes; smooth surface. Chili for 6 hours or until set.
7.Combine hazelnut, honey and watermelon in a medium bowl. Serve Bavarois topped with watermelon mixture.
Nut skins can be bitter; rub toasted hazelnuts in a clean tea-towel to remove skins before chopping.
Note
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