Rose Scented Bavarois With Poached Figs

Method

Step 1

For the bavarois, line 6 dariole moulds or ramekins with cling film. Place the egg yolks and caster sugar in a mixing bowl and whisk until light and fluffy. Soak the gelatine in cold water and set aside. Over a moderate heat, bring the milk to the boil and pour over the egg-yolk mixture. Pour the mixture back into the saucepan and stir over a low heat until thick enough to coat the back of a spoon. Remove from the heat.

Step 2

Lift the softened gelatine out of the water and squeeze out excess liquid. Stir the gelatine into the hot custard until melted and mix in the rose otto oil. Set aside to cool. Whip the cream to soft peaks and fold into the custard. Spoon into the prepared moulds, cover and chill until set, about 2-3 hours.

Step 3

For the figs, place 800ml water in a saucepan and add the sugar. Split the vanilla pod, scrape out the seeds and stir them into the water. Add the pared lemon zest. Stir over a moderate heat until the sugar has dissolved, then add the figs. Poach gently for 8-10 minutes. Carefully lift out the figs and place in a serving bowl. Turn up the heat and boil the poaching liquid for 12-15 minutes or until reduced by about three-quarters. Remove the lemon zest from the syrup, cool slightly and pour over the figs. Chill.

Step 4

To serve, turn out the bavarois on to serving plates and carefully peel off the cling film. Top with a little rose petal jam or jelly, if using, and place the poached fig on the side.