Sprinkle gelatin over cold water in a small bowl and let it soak for about 5 minutes.

In a medium saucepan, combine milk and sugar, heating gently until the sugar dissolves.

Whisk egg yolks in a separate bowl, then add a scoop of the warm milk mixture to temper them.

Return the mixture to the saucepan and cook on low heat, stirring continuously until thickened.

Remove from heat and stir in the melted gelatin until fully blended.

Let the mixture cool slightly at room temperature, then transfer to the refrigerator.

Chill the custard mixture in the refrigerator for about 30-45 minutes.

Whip heavy cream in a separate bowl until soft peaks form, then gently fold into the cooled custard.

Pour the mixture into molds or servings dishes and refrigerate for at least 4 hours.

Once set, unmold the Bavarian Cream onto plates or serve directly in bowls with garnishes.