To make the bavarois, soak the gelatine in a little cold water for about 5 minutes, until softened. Whisk the egg yolks and 100g caster sugar together until light and fluffy.
Pour the milk into a saucepan and add the vanilla pods. Bring to the boil,remove the milk from the heat and pour it slowly over the egg mixture, whisking continuously.
Return the mixture to the saucepan and cook over a very low heat until thickened enough to coat the back of a wooden spoon. Remove from the heat. Squeeze the excess water from the gelatine and add to the mixture. Stir until the gelatine has completely dissolved. Leave to cool.
In the meatime add the bluberrys to a pan with a couple of tablespoons of water and 100g sugar, you can adjust the amount of sugar depending on how sweet you want it. Heat the fruit until it cooks down to a thick sauce. Blend the mixture and push through a sieve and leave to cool.
When the bavarois mix is cold but not set, whip the double cream until thick enough to leave ribbon trails. Fold it gently into the bavarois with the fruit and then pur the mixture into ramekins and place in the fridge to set.
When set tap the bavarois out of the ramekin, using a blowtorch if you have one to help it on its way.
This recipe would work for any fruit, I would advise not using blueberries, there is something a bit odd about eating blue food and the fruit doesn’t actually pack alot of flavour. I would suggest trying this with raspberries.