Velvety Vanilla Bavarian Cream

1.In a small bowl, sprinkle the gelatin over the cold water and let it sit for about 5 minutes to bloom.

2.In a medium saucepan, combine the milk, sugar, and salt. Heat over medium heat until the mixture is warm but not boiling, stirring occasionally to dissolve the sugar.

3.In a separate bowl, whisk the egg yolks until they are pale and slightly thickened. Gradually add the warm milk mixture to the egg yolks, whisking constantly to temper the eggs.

4.Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens enough to coat the back of a spoon, about 5-7 minutes. Do not let it boil.

5.Remove the saucepan from the heat and stir in the bloomed gelatin and vanilla extract until fully dissolved. Let the mixture cool to room temperature.

6.In a large mixing bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cooled custard mixture until fully combined and smooth.

7.Pour the Bavarian cream into individual serving dishes or a large mold. Cover with plastic wrap and refrigerate for at least 4 hours, or until set.

8.To serve, gently unmold the Bavarian cream if using a mold, or simply serve it in the dishes. Garnish with fresh berries or a drizzle of chocolate sauce if desired.