Combine gelatine and water

Leave to swell for 10 minutes

Heat milk in top of a double boiler until almost boiling

Beat egg yolks and sugar until pale

Pour heated milk onto yolks

Stir

Return to top of double boiler

Cook over a low heat until mixture thickens and coats the back of a wooden spoon

Remove from heat

Dissolve gelatine over hot water

Add gelatine and vanilla to milk mixture

Pour into a bowl

Chill until consistency of raw egg white

Beat cream until thick.

Fold cream and ginger into chilled mixture

Pour into a large wet mould or serving dish.

Chill until firm

CITRUS BAVARIAN CREAM

Omit ginger and and vanilla. Add 2 tablespoons grated orange or lemon rind.