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Layered coffee bavarois, a very elegant but easy dessert.

Servings: 8

Ingredients

  • 110 g espresso coffee
  • 150 g whole milk
  • 300 g fresh milk cream
  • 175 g caster sugar
  • 4 yolks
  • 10 g dessert gelatin

Instructions

  • 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.

Notes

  • 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.