Our Espresso Bavarian cream, aka Crème Bavaroise, has intense coffee flavor beautifully complemented by the creamy smoothness, making it a sophisticated treat for coffee lovers.
A rich espresso-infused custard, delicately set with gelatin, and lightened with whipped cream for a velvety texture.
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Ingredients:
1 T (envelope) unflavored gelatin
1/2 c (100g) sugar
1/4 tsp kosher salt
4 egg yokes
2 c (500ml) milk
2 T espresso powder
1 tsp vanilla extract
1 c (250 ml) heavy cream
Cocoa powder for dusting
Directions:
1. Stir together gelatin, sugar and salt in the top of a double boiler.
2. Whisk yokes and 1 c milk together. Pour into bowl with the rest of the milk.
3. Stir constantly to thicken - 6-10 minutes.
4. Cool to 55°.
5. Whisk cream to stiff peaks and fold in.
6. Chill in the refrigerator for five hours or overnight. Dust with cocoa powder to serve.
13 сен 2024
