Bayerische Creme

Step 1: Lightly oil 6 small moulds or cups (about 150 ml each) with the 1 tsp neutral oil for the moulds.

Step 2: Put the 1 ¼ cups whole milk, 1 vanilla pod pod and seeds and 1 ½ tsp agar powder in a pan, whisk well and bring to the boil, then simmer for 2 minutes, whisking, so the agar fully dissolves. Fish out the vanilla pod.

Step 3: Whisk the 4 egg yolks and 2 ⅞ oz sugar in a bowl until pale and thick, about 2 minutes. Slowly pour in the hot milk, whisking all the time.

Step 4: Return to the pan and stir over a low heat for 2–3 minutes, until the custard coats the back of a spoon and reaches about 176°F. Don't let it boil or the eggs scramble. Strain into a clean bowl.

Step 5: Cool the custard, stirring now and then, for about 10–15 minutes until just warm (around 104°F). Agar sets as it cools, so don't leave it until cold.

Step 6: Whip the 1 cup double cream to soft peaks. Fold a third into the custard to loosen it, then gently fold in the rest until no streaks remain.

Step 7: Spoon into the moulds, tap them on the worktop to settle, cover and chill for at least 3 hours, until set and firm when you tilt a mould.

Step 8: For the sauce, blend the 10 ½ oz raspberries, fresh or frozen with the 3 tbsp icing sugar and 1 tsp lemon juice, then push through a sieve to remove the seeds.

Step 9: Run a thin knife round each cream, dip the mould in hot water for 5 seconds and turn out onto a plate. Spoon the sauce around.