Bavarian Cream and Fruit Jelly

(A) Bavarian Cream

(1) Break a yolk in a small bowl.
(2) Add 4 table spoons of sugar and mix well until it becomes whitish.
(3) Milk and vanilla beans are boiled in a pot and poured into the small bowl.
(4) The small bowl contents are strained through a strainer.
(5) Heat again until it becomes slightly creamy.
(6) Strain again.
(7) Water-soaked gelatin is added and dissolved.
(8) Add cointreau.
(9) Mix the contents in a small bowl floated in ice water in a big bowl until it becomes jellyish but not yet quite.
(10) Whip cream in another small bowl floated in the same ice water until it becomes 70% creamy. Pour into the first small bowl of (9) and mix.
(11) Put the contents in a glass bowl or your favorite vessel to be cooled in the refrigerator for 40 - 60 minutes until it is congealed.

(B) Jelly

(1) Take out pulp of an grapefruit and an orange but get rid of juice.
(2) Grape fruit juice is warmed in a pot.
(3) Add water-soaked gelatin and dissolve.
(4) Put the contents into a small bowl floated in the ice water in a big bowl and mix until it becomes jellyish.
(5) Add one half of pulp into the contents. Keep the other half for finish.

(A & B) Add jelly of (B) onto bavarian cream of (A) already cooled and congealed in the refrigerator. It is put again in the refrigerator for congealing.

(C) Sauce

(1) Make sauce by mixing everything of (C).

(D) Finish

(1) Place pulp of the fruits, what is left from (B)(5), on the congealed bavarian cream and jelly of (A & B).
(2) Pour sauce onto it. Mint may be added.