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Recipe for :

Chocolate and Coffee Bavarois
 

This recipe comes from a book I picked up in a second-hand bookshop - a great source for out of print recipes and for finding that recipe that is a little different.

Ingredients

4
-
egg yolks
-
4
1/4 cup
-
sugar
-
50gm
1 tsp
-
vanilla essence
-
5ml
2 1/2 cups
-
milk
-
568ml
1 1/2 cups
-
plain chocolate, grated
-
175gm
1 tbsp
-
coffee essence (e.g. Camp)
-
15ml
2 tbsp
-
powdered gelatine (gelatin)
-
15gm
4 tbsp
-
cold water
-
60ml
2/3 cup
-
double (table) cream
-
150ml
1/3 cup
-
single (half and half) cream
-
150ml
2
-
egg whites
-
2

 

Decoration:

whipped cream
chocolate flakes
Method
  • Beat together the egg yolks, sugar and vanilla essence until pale and fluffy.
  • Warm the milk. Stir into the egg yolk mixture. Put into a double saucepan or a bowl over a pan of hot water. Stir gently until the mixture thickens.
  • Stir the chocolate and coffee essence into the custard. Stir until completely dissolved. Remove from heat.
  • Put water into a bowl and add the gelatine. Place over a pan of hot water and stir until dissolved. Cool slightly.
  • Stir the gelatine into the chocolate custard. Leave until the mixture begins to thicken.
  • Whisk the creams together until thick. Whisk the egg whites until stiff.
  • Fold the cream into the chocolate mixture.
  • Fold the egg whites into the mixture thoroughly.
  • Pour into a lightly oiled approximately 8 inch / 2 1/2 pint mould. Chill until set.
  • To serve turn Bavarois out on to a serving plate. Decorate with piped whipped cream and pieces of chocolate flake.

Serves 8

Source:
The Chocolate Book
, Valerie Barrett

 
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