Soak the gelatin leaves in cold water for about 6-7 minutes.

Pour milk into a saucepan on low heat and scrape seeds from vanilla pod into the milk with the pod.

Whisk egg yolks and sugar in a bowl until a paste is formed.

When milk has just come to boiling point pour some of it through a sieve into the egg and sugar paste and whisk it in.

When thoroughly done, pour in remaining milk, again through the sieve, and continue whisking until blended.

Sieve the custard back into the saucepan and place it back on a low heat.

Stir constantly and gently until the temperature reaches 80 C (176 F).

Sieve the mix into a separate clean bowl.

Remove the gelatin leaves from their bath and squeeze out the excess water.

Add the leaves gradually to the hot custard, dissolving one or two at a time.

If making Chocolate Crème Bavaroise, divide the custard into 2 portions and sift in 2 tablespoons of cocoa powder over one of the portions.

Whisk it into the custard until well combined.

Sieve the custard whether it be chocolate or vanilla into a shallow dish and place into the refrigerator, remove every 3 or 4 minutes and stir to prevent the custard from solidifying.

It is ready when the temperature is at 20 C (68 F).

Pour the chilled cream into a metal bowl and beat it to a creamy consistency (not stiff).

Pour the custard into a bowl and gradually whisk the desired amount of cream into it.

Immediately after, pour the custard into moulds or cocktail glasses and place them into the fridge to set – it will take about an hour.

To remove from the moulds, place them into a hot water bath for a short while to melt the outer skin, turn the mould upside down and un-dish on a plate or serving tray.