Soak the gelatin in ice water. Whisk the double cream until it forms soft peaks and keep in the fridge.
Make an cut lengthwise in the vanilla bean pod and scrape out the seeds. Pour the milk into a pan, add the seeds of the vanilla bean together with the pod and heat until it bubbles slightly.
Combine the egg yolks and sugar in a bowl and mix well with a whisk.
Gradually pour the vanilla milk (from Step 2) into the bowl little by little and stir. Once it's all mixed, return the mixture to the pan.
Stir continuously over low heat to thicken the mixture. Continue until it is thick enough for a line to be drawn with your finger when you put some of the mixture on a spatula as shown.
Add the dissolved gelatin to the pan. Pour this mixture into a bowl while straining through a sieve (remove the pod). Chill the bowl over a bigger bowl with iced water and cool down the mixture as you stir. Continue until it's slightly thick.
Add 1/3 of the heavy cream to the bowl and beat with a whisk.
Add the remaining cream and mix well from the bottom with a rubber spatula.
Pour into ramekins or glasses of your choice and refrigerate until firm.
Story Behind this Recipe
I love simple bavarois, so I made some based on the basic method.
If the pan gets too hot in Step 5, you will end up with a mixture that is more like scrambled eggs. If you have a thermometer, let the temperature rise to 181F/83C. This will sterilize the eggs.