The flavour of this lovely pudding depends on the honey you use to make it. Choose one that is complex, ideally a flower or regional honey – Greek honey is especially delicious.

150ml (6 fl oz) hot water

15g (1/2oz) powdered gelatine

150ml (6 fl oz) flavourful wildflower honey

2 eggs, separated

150ml (6 fl oz) double cream

1. Put the hot water in the top of a double boiler or in a large heatproof bowl that can safely sit over a pan of simmering water.

2. Sprinkle the powdered gelatine on top and stir until it looks clear. A

3. Add the honey and stir it in. In a separate bowl, beat the egg yolks, then pour about 100ml (4 fl oz) of honey mixture over them and mix.

4. When blended, stir the egg mixture into the honey mixture.

5. Continue cooking it over the simmering water until it has thickened slightly; on no account let it boil.

6. Leave to cool in the fridge until it has thickened to a consistency like uncooked egg whites.

7. Meanwhile, whisk the egg whites until stiff, then whisk the cream.

8. Using a spatula, fold the egg whites into the honey mixture, then fold in the whipped cream.

9. Pour into a mould rinsed with cold water and left damp. Leave to set for 3–4 hours.

10. To turn out, loosen from the edge of the mould, place a plate on top and then quickly invert the mould onto the plate. If this doesn’t work, dip the mould in a large bowl of hot water for 30–40 seconds.

11. Alternatively, if you prefer you can pour the bavarois into individual serving dishes. Serve with a few raspberries, blackberries or other seasonal berries.

Serves 6–8