Cinnamon Bavarois With Hazelnut-Watermelon Topping

• 4 None egg yolks
• 1 cup granulated sugar
• 3 cups whole milk
• 1 tsp vanilla extract
• 1 tsp ground cinnamon
• 1/2 tbsp powdered gelatin, bloomed in 2 tbsp cold water for 5 mins
• 1 1/4 cups heavy cream
• 3/4 cup hazelnuts, toasted, chopped
• 2 tbsp honey
• 1 lb watermelon, peeled, seeded, finely chopped

1. Place 6 - 8.5oz serving dishes on a tray.
2. Whip egg yolks and sugar until pale and creamy. Meanwhile, bring milk and vanilla to a simmer over low heat. Slowly whisk into egg mixture until combined. Strain into a clean saucepan and cook over low heat, stirring, for 10-12 mins, or until custard coats the back of a spoon. Add cinnamon. Combine 2 tbsp mixture with bloomed gelatin. Heat gently until gelatin melts. Let cool.
3. Whip cream to soft peaks then fold into custard until just combined. Distribute between serving dishes, smooth surface and chill for 6 hours, or until set.
4. Combine hazelnuts, honey and watermelon. Serve bavarois topped with watermelon mixture.

egg yolks, sugar, milk, vanilla, ground cinnamon, powdered gelatin, heavy cream, hazelnuts, honey, watermelon

Taken from recipes-plus.com/api/v2.0/recipes/26287 (may not work)