Bavarian cream is a classic dessert that is also known as Creme Bavaria. It is often served by itself or with cookies or a fruit sauce. This version of Bavarian cream consists of thick custard flavored with vanilla and coffee.
Bring the milk to a boil and add the very finely ground coffee
Cover and let it brew
Dissolve the gelatin in a little hot water, then beat the egg yolks and sugar together with a wooden spoon until the mixture is very pale and creamy
Pour the cooled coffee through a fine sieve onto the egg yolks, stirring all the time. Put into a saucepan over a very low heat and bring slowly to boiling point without actually allowing the mixture to boil
Remove from heat when the custard coats the back of a spoon, then cool slightly
Add dissolved gelatin, stir well and leave to go cold. In the meantime, prepare the chantilly cream
To make Chantilly Cream : Put the cream in a bowl and leave in refrigerator for at least an hour before making. The secret behind chantilly cream is having it at the right temperature. Try keeping the bowl of cream inside a larger bowl of ice cubes when whipping
Beat the cream with an electric beater and when peaks are formed. Use a hand whisk to beat in the vanilla essence and the sugar, a little at a time. Chill well until ready to use
Mix the chantilly cream into the coffee mix. Prepare an ordinary round mould by rinsing first an ice cold water, but don’t dry, leaving the mould just damp. Sprinkle the inside of the mould with castor sugar
Now pour in the Bavarian cream mix and keep in refrigerator to chill until ready to serve
Unmould onto a serving dish
Decorate with whole coffee beans and sprinkle with finely grated dark chocolate to serve
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An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.