With a job that already has so many highs, I am lucky enough to be invited into local schools occasionally, an experience that is also very rewarding. All members of the Royal Academy of Culinary Arts are encouraged to do this as part of the Chefs Adopt a School initiative. (Everybody, without exception, says how enlightening it is.) With younger pupils, there is a basic taste sensation session which Academicians present, but with the older pupils that I work with, I always try and give them what the school requests. Last time I was asked to take a class on a creative dessert exercise. The aim was to help with some technical skills, in a two hour stint. A touch ambitious perhaps, I decided to get them to make a White Chocolate Bavarois, and decorate it with some chocolate run-outs.
These youngsters never disappoint, they are keen and clearly enjoy a culinary work out. The pupils were champing at the bit, as was I, and the teacher present! An exercise like this provides plenty of exercise for me! Darting around the kitchen, making sure that they do not boil the egg custard, ensuring that the cream is not over whipped, and generally giving encouragement. As always, everybody gets finished on time, just. They are allowed to take home the fruits of their labour, but we finish with little interactive question time. This never disappoints, as when asked for the last time if there were any more questions, one bright spark asked if she could have a free meal at Friends! As they say………..don’t ask, don’t get!
Here is the exact recipe sheet that they had, give it a try!

White Chocolate Bavarois
Serves 4
200ml milk
50g caster sugar
2 eggs separated
150ml double cream
50g white chocolate
1leaf gelatine
Few drops of Cointreau*
Method
1.Soak the gelatine in water.
2. Cream the yolks and sugar, boil the milk and whisk onto the yolk.
3.Return to the pan and simmer for a few minutes, do not boil.
4.Add the gelatine, strain into a bowl then add the chocolate.
5.Allow to cool, then fold in the whipped cream and stiffly beaten egg whites.
6.Pour into the moulds and place in the fridge, until set.
7. Turn out and decorate as required.
* I didn’t take the Cointreau into the school!