Springtime is here!

Well, for sure we will have many more freezing days haead but at the moment the sun shines, the weather is warm, daisies are everywhere.

Such a great time and we are closed home, again locked down except for work, school and grocery shopping.

Well, I can’t complain too much; I won’t complain too much as there are far worse situations everywhere in the world.

This is a great moment to try new creamy, fresh desserts: I had some gelatine from the last hubby’s brewing and I decided to use it to make a bavarois.

Coffee bavarois is a dessert from hubby’s childhood but the family lost the original recipe: I had no one to rely on then I searched one online.

I’ve found a good recipe but with wrong directions; luckly the error brought me to a nice result anyway so I’m here to bring you a verified recipe with explained passages.

Just a thing before we jump to the recipe; to avoid problems and broken puddings I usually use this kind of mould for bavarois and other creamy, no bake desserts:

They can be opened on top to help the dessert slipping out, they are a clever idea!

Print Recipe

Layered coffee bavarois, a very elegant but easy dessert.

Servings: 8

Ingredients

110 g espresso coffee
150 g whole milk
300 g fresh milk cream
175 g caster sugar
4 yolks
10 g dessert gelatin

Instructions

Soak the gelatine in cold water to soften.
Beat yolks with sugar until foamy.
Bring milk to a boil, pour the yolk misture into the milk on a tiny stream, always mixing.
Put the pan on a low fire and cook without bringing it to a boil until the cream coat the spoon.
Turno off fire and stir in the gelatine, drained from water excess.
Mix until the gelatine is completely dissolved.
Add now the coffee, let the misture cool.
Whip the milk cream until stiff* and add this to the mixture, stirring gently, until well combined.
Pour the cream into the mould and sit in fridge for at least 6-8 hours.
Serve with dark chocolate shards, whipped cream or whatever you like.