Bavarian cream with raspberry sauce

1. Soak the gelatine sheets in cold water.

2. Bring the milk to the boil with the split and scraped vanilla pod, then take it off the heat.

3. Beat the egg yolks with the icing sugar until creamy, pour in the hot milk in a thin stream while stirring, return to low heat and cook, stirring, until thickened (it should coat the back of a wooden spoon) - don't let it boil.

4. Take off the heat, remove the vanilla pod and stir in the squeezed-out gelatine; set the pan in cold water and stir until it starts to set.

5. Whip the cream until stiff and gently fold it in; pour into moulds or glasses rinsed with cold water and chill for at least 4 hours.

6. For the sauce, blend the raspberries with the sugar and lemon juice and press through a sieve; turn the cream out onto plates and serve with the raspberry sauce.

Tip: Only fold in the cream once the custard starts to thicken - too early and it separates, too late and it goes lumpy.