Coffee Bavarian cream

Coffee Bavarian cream

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Ingredients

Quantity Ingredient
3 teaspoons powdered gelatine
60ml cold water
2 eggs, separated
110g sugar
1/4 teaspoon salt
125ml milk
1/2 teaspoon natural vanilla extract
125ml strong black coffee
250ml cream

Method

  1. Sprinkle gelatine over the water and allow to soften. Beat egg yolks in top part of a double saucepan and add 55 g sugar and the salt. Gradually add milk, vanilla extract and coffee. Cook over hot water, stirring constantly, until slightly thickened.
  2. Beat egg whites until stiff. Gradually add remaining sugar, beating constantly. Whip cream until slightly stiff. Fold into gelatine mixture with the egg whites. Pour mixture into a wetted 1.25 litre mould and chill until firm. Unmould and serve.
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