The three bavarian colours

You soften the leaves of gelatine in cold water.

Meanwhile, heat the milk with the sugar and stick of vanilla that you shall put having risen from milk.

Put the yolks in a bowl, slamming them with a wooden spoon.

Add the milk and put the mixture on the stove until going back to boil.

Remove immediately and then add the isinglass well squeezed, stirring until completely dissolved.

Let stand the mixture after divided equally into three different containers.

Melt the chocolate in a small saucepan with a few tablespoons of water.

then add 1/3 of the cream prepared, while another third will be adding the cup of coffee: both the compounds are mixed for a long time.

Whip the cream and then divide it equally among the three creams; a mould lined with rather high Bavarian with aluminum foil and pour the chocolate cream.

Refrigerate for 1 hour.

finish with coffee cream and leave in refrigerator for 3 hours.

When serving turn the mold onto a plate of sweets, extracting the ' tri-color ' Bavarian cream and gently peeling away the foil.