Coffee bavarian cream

on

Today I want to share a very simple recipe for an incredibly light and fluffy dessert. This time we'll prepare Bavarian cream on a cocoa base.


Incredibly fluffy and delicate cream will delight your palate with distinct coffee aroma, underlined by cocoa base. The cream itself comes out quite mature in taste, so if you prefer sweeter desserts, choose sweet cookies or decoration. Altogether, it brings to mind a good cappuccino, presented in an elegant form of a single-serve dessert.

You'll find the list of ingredients, method and approximate nutritional value below.

Turn on English dubbing to watch the video.


List of ingredients (for 6 desserts)

Bases

  • 150 g biscuits
  • 60 g butter
  • 15 g dark cocoa

Bavarian cream

  • 8 g powdered gelatine (~1.5 tsp)
  • 60 ml cool water 
  • 300 ml milk
  • 1 heaped tbsp instant coffee
  • 4 large egg yolks
  • 100 g (~0.5 cup) sugar
  • 1 tsp vanilla extract
  • 300 ml whipping cream (30-36%)
  • Cocoa, for dusting

Method

  1. Start prep work by soaking gelatine. Pour 60 ml cool water into a small bowl and add 1.5 tsp powdered gelatine - around 8 g. Stir through the contents of the bowl shortly and set gelatine aside to bloom.
  2.  
  3. Prepare custard. Pour 300 ml milk into a medium pot and add 1 heaped tbsp instant coffee. Stir through the contents of the pot shortly, only until coffee dissolves, and put it over medium low heat until milk heats up, but does not simmer yet. 
  4. Meanwhile,  put 4 large egg yolks, 100 g fine white sugar and 1 tsp vanilla extract into a medium bowl. Stir the ingredients for 2 or 3 minutes with a whisk only until sugar dissolves and egg yolks become light in colour.
  5. When you can see that milk is about to start simmering take it off heat. Slowly, in a few batches, stirring constantly, pour milk into egg yolks. This way you won't scramble them. I suggest starting with a small amount of milk, stirring well, adding a smal second part, stirring, and increasing the amount of liquid from the third batch.
  6. Pour milk and egg yolks back into a rinsed pot. To ensure that custard will be smooth it's best to do it through a fine sieve. Heat up the custard base for a few minutes over medium low heat, stirring constantly, until custard firms up and starts resembling cream in texture.
  7. Once you've got the right textue take pot off heat and pour its contents into a large bowl. Add bloomed gelatine and stir until it dissolves. Gelatine may thin out the mixture a bit. Cover the custard top with a piece of plastic foil to prevent a thick skin from forming and set it aside to cool completely.
  8. Meanwhile, prepare dessert bases. Put around 150 g biscuits into a large ziplock bag and close it almost completely; leave about a 1 cm gap to let air escape. Crush biscuits with a rolling pin. Add 15 g dark cocoa and 60 g cool melted butter. Squeeze the bag a few times to distribute butter in the biscuits, until they resemble wet sand.
  9. Divide cookie mixture between 6 small dessert rings - mine are 8 cm wide and 5 cm high. Press the bases with a small press until they are even and compact. The rings should be lined with baking paper and placed on small baking paper discs - that will make it easier to transport desserts and take them out of rings. If you don't have dessert rings, don't worry - you can also prepare the desserts in cups. Once you've shaped the bases, put them into a fridge. 
  10. Once custard is cool, prepare cream to make desserts lighter. Pour 300 ml cold whipping cream (36%) into a medium bowl. Beat cream with an electric mixer until stiff. Once you've got the right texture mix cream carefully into cool custard using a silicone spatula. Ideally, custard should have started thickeningby now, but still be fluid. Try to get the time right, because cold cream may speed up setting, which will make it difficult to divide Bavarian cream into portions.
  11. Portion out Bavarian cream onto prepared cocoa bases. Even out the top of each dessert and put them into a fridge for six hours, or best overnight, until completely set.
  12. On the next day carefully remove desserts from rings and decorate them. I'm using a thick layer of dark cocoa, but if you prefer a sweeter finish, You can use grated milk chocolate or fresh fruit.
  13. Enjoy!

Approximate nutritional value 

1 serving 

  • 539 kcal
  • Carbs: 39 g 
  • Fat: 39 g
  • Protein: 9 g
  • Fibre: 3 g

Comments

Post a Comment