Coffee Bavarois Recipe
Ingredients
| 4 egg yolks, lightly beaten | ||
| Quarters cup sugar | ||
| Milk | 1 Cup (16 tbs) | |
| Instant coffee | 1 Tablespoon | |
| Water | 1 Cup (16 tbs) | |
| 2 and a quarter tablespoons gelatine | ||
| Three quarters cup cold water extra | ||
| Half cup brandy | ||
| Vanilla | 2 Teaspoon | |
| Egg whites | 3 | |
| 1 cup cream, lightly whipped | ||
Directions
1. Whisk egg yolks and sugar lightly with a fork. Combine milk, coffee and water in bowl, cook on HIGH for three and a half minutes, whisk into egg yolk mixture, cook on HIGH for three minutes, whisking after every minute.
2. Sprinkle gelatine over cold water, cook on HIGH for one minute to dissolve gelatine, pour into coffee mixture, add brandy and vanilla. Chill until just starting to set.
3. Fold in cream. Beat egg whites until soft peaks form, fold into coffee mixture. Pour into lightly oiled mold (5-6 cup fluid capacity). Refrigerate until set. Decorate with whipped cream and spun sugar if desired.
2. Sprinkle gelatine over cold water, cook on HIGH for one minute to dissolve gelatine, pour into coffee mixture, add brandy and vanilla. Chill until just starting to set.
3. Fold in cream. Beat egg whites until soft peaks form, fold into coffee mixture. Pour into lightly oiled mold (5-6 cup fluid capacity). Refrigerate until set. Decorate with whipped cream and spun sugar if desired.
Chef
