Coffee Bavarian Cream is a creamy and delicate dessert, perfect for ending a dinner or for a delicious snack. Its origin is uncertain, but it is believed to have originated in Bavaria, Germany, and has spread worldwide. This Bavarian cream is distinguished by its delightful coffee aroma and velvety texture. It is a dessert that requires some 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 coffee powder, which you should add only a few moments before removing the pan from the heat
Place the egg yolks in a bowl with the sugar and beat them into a foam using a wooden spoon and an electric mixer
While stirring, dilute with the vanilla and coffee-flavored milk by pouring it through a strainer
Place the cream over low heat and keep it there until it just begins to boil, stirring continuously
Then immediately remove it from the heat and incorporate the squeezed gelatin sheets, stirring until completely dissolved; let the mixture cool
Meanwhile, whip the cream and add it to the mixture once it is well chilled
Pour everything into a fluted pudding mold (previously greased)
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 invert it onto a serving plate
Decorate the center and edges of the Bavarian cream with coffee beans and dollops of whipped cream
Bavarian cream mold
Refrigerator
Saucepan
Italia
| 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 |
