Amaretto Bavarian cream

1. Bring the milk to boiling point.
2. Beat the sugar and egg yolks together. Pour the hot milk onto the eggs and sugar, stirring well. Return the mixture to the heat, and cook, stirring until the mixture is thick enough to coat the back of a spoon. Take care that the mixture does not stick to the bottom of the pan.
3. Remove the pan from the heat and add the gelatine soaked in cold water. Stir to dissolve. Strain the mixture into a bowl, and add the liqueur and vanilla.
4. Chill until the mixture is the consistency of unbeaten egg whites.
5. Whip the cream until it holds soft peaks, then carefully fold into the mixture.
6. Pour into 10 individual or 1 large oiled mould. Cover and chill until set. Turn out. Serve with festive fruit sauce (see recipe).