The Bavarois:

Bring the milk to the boil with the split vanilla pod
In a bowl Wisk the egg yolks with 70gr sugar; pour the boiling milk on top and cook until you reach a creamy texture. Drain trough a thieve and add the gelatine pre-soaked in cold water for 10 minutes.
When this cream is nearly set, add the honey and the wiped cream.

The Decor:

In a pan, boil gently the orange cut in thin slices with 130gr of sugar for 300ml of water for 10 minutes and drain the slices but keep the syrup to soak the ginger bread.

The Finish:

Cut the ginger bread into 8 slices of 1cm each, cut 4 into circles and 4 into 4 soldiers.
Line 4 ramnequin with the round slices at the bottom and the 4 soldiers vertically at equal distance having soaked rapidly each part of gingerbread.
Pour the bavaroise and set for one hour.

To serve:

Unmould the charlottes and top with the orange slices and a tip of mint.