Springtime is here!
Well, for sure we will have many more freezing days haead but at the moment the sun shines, the weather is warm, daisies are everywhere.
Such a great time and we are closed home, again locked down except for work, school and grocery shopping.
Well, I can’t complain too much; I won’t complain too much as there are far worse situations everywhere in the world.
This is a great moment to try new creamy, fresh desserts: I had some gelatine from the last hubby’s brewing and I decided to use it to make a bavarois.
Coffee bavarois is a dessert from hubby’s childhood but the family lost the original recipe: I had no one to rely on then I searched one online.
I’ve found a good recipe but with wrong directions; luckly the error brought me to a nice result anyway so I’m here to bring you a verified recipe with explained passages.
Just a thing before we jump to the recipe; to avoid problems and broken puddings I usually use this kind of mould for bavarois and other creamy, no bake desserts:
They can be opened on top to help the dessert slipping out, they are a clever idea!
Layered coffee bavarois, a very elegant but easy dessert.
- 110 g espresso coffee
- 150 g whole milk
- 300 g fresh milk cream
- 175 g caster sugar
- 4 yolks
- 10 g dessert gelatin
- Soak the gelatine in cold water to soften.
- Beat yolks with sugar until foamy.
- Bring milk to a boil, pour the yolk misture into the milk on a tiny stream, always mixing.Put the pan on a low fire and cook without bringing it to a boil until the cream coat the spoon.Turno off fire and stir in the gelatine, drained from water excess.Mix until the gelatine is completely dissolved.
- Add now the coffee, let the misture cool.
- Whip the milk cream until stiff* and add this to the mixture, stirring gently, until well combined.
- Pour the cream into the mould and sit in fridge for at least 6-8 hours.
- Serve with dark chocolate shards, whipped cream or whatever you like.
- Adding a stiff whipped cream is the trick to get a layered bavarois; if you want a plain coffee bavarois just whip the cream until half- whipped.