Bavarois à la Vanille

Place the gelatin sheets in a bowl with 50 grams of cold water and let them soften for 5-10 minutes.

In a medium saucepan, combine the full-fat milk and the scraped vanilla bean seeds and pod. Bring the milk to a gentle simmer over medium heat, then remove from heat and let infuse for 10 minutes.

In a separate bowl, whisk the egg yolks and granulated sugar together until pale and creamy.