Coffee Bavarian Cream

Preparation

1. STEP 1 OF 11

   Soften the gelatin sheets in cold water

2. STEP 2 OF 11

   Meanwhile, bring the milk to a boil in a saucepan with the vanilla and coffee powder, which you should add only a few moments before removing the pan from the heat

3. STEP 3 OF 11

   Place the egg yolks in a bowl with the sugar and beat them into a foam using a wooden spoon and an electric mixer

4. STEP 4 OF 11

   While stirring, dilute with the vanilla and coffee-flavored milk by pouring it through a strainer

5. STEP 5 OF 11

   Place the cream over low heat and keep it there until it just begins to boil, stirring continuously

6. STEP 6 OF 11

   Then immediately remove it from the heat and incorporate the squeezed gelatin, stirring until it is completely dissolved; let the mixture cool

7. STEP 7 OF 11

   Meanwhile, whip the cream and add it to the mixture once it is well chilled

8. STEP 8 OF 11

   Pour everything into a fluted pudding mold (previously greased)

9. STEP 9 OF 11

   Place it in the coldest compartment of the refrigerator for about 3 hours

10. STEP 10 OF 11

    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 invert it onto a serving plate

11. STEP 11 OF 11

    Decorate the center and edges of the Bavarian cream with coffee beans and dollops of whipped cream

Suggestions

• Bavarian cream mold

• Refrigerator

• Saucepan

General Information

Analysis

Macronutrients (100 gr)