Coffee Bavarois is a creamy and delicate dessert, perfect to finish a dinner or for a tasty snack. Its origin is uncertain, but it is thought to have originated in Bavaria, Germany, and spread throughout the world. This bavarois is distinguished by its delicious coffee aroma and its velvety texture. It is a dessert that requires a bit of time, but the final result is definitely worth it.
Soften the gelatin sheets in cold water
Meanwhile bring the milk to a boil in a saucepan with the vanilla and the instant coffee powder, which you will add only a few moments before removing the pan from the heat
Put the egg yolks in a bowl with the sugar and beat them until frothy with a wooden spoon and an electric mixer
Continuing to stir, dilute with the milk scented with vanilla and coffee by pouring it through a sieve
Place the custard over low heat and keep it there until it begins to simmer, stirring continuously
Then immediately remove it from the heat and incorporate the squeezed gelatin, stirring until it is completely dissolved; let the mixture cool
Meanwhile whip the cream and fold it into the custard when it is well chilled
Pour everything into a fluted pudding mold (previously buttered)
Place it in the coldest compartment of the refrigerator for about 3 hours
After this time dip the mold in boiling water for a few moments (to help the dessert slide out more easily), then dry it and turn it out onto a serving plate
Decorate the center and edges of the bavarois with coffee beans and dollops of whipped cream
Bavarois mold
Refrigerator
Saucepan
Italy
| Energy (kcal) | 257 |
| Carbohydrates (g) | 25.32 |
| of which Sugars (g) | 25.32 |
| Fat (g) | 15.53 |
| of which Saturates (g) | 8.52 |
| Protein (g) | 5.42 |
| Sale (g) | 0.07 |
