Moorish bavarian
Instructions
Put soaked in cold water 10 g of gelatine.
Melt the chocolate in a Bain-Marie with milk, stirring constantly, then keep it aside.
Put the yolks in a saucepan with 100 g of sugar and roll them into balls to surf with a wooden spoon, add the milk and, stirring constantly, transferred the saucepan on the stove and then thicken the cream unboiled.
Remove from heat and stir gelatin sheets squeezed.
Stir, then divide the cream into 2 parts by transferring half in a bowl.
In one of them mix the melted chocolate and the other the strong espresso coffee.
Mounted 300 g cream with vanilla and add to the mixture of coffee by mixing from top to bottom to do not disassemble.
Pour the cream into pudding mold with central hole slightly damp, put in the fridge to set for a few hours.
Put soaked the other 2 sheets of gelatine, whip the cream by hand and add to chocolate mixture.
Stir gelatin squeezed and melt in a small saucepan in a Bain-Marie with the brandy.
Remove the mold from the fridge and pour in the cream and chocolate mixture.
Put in refrigerator for 8 hours before I pull out and decorate with chocolate curls and coconut.
Ingredients and dosing for 4 persons
- 4 egg yolks
- 100 g of sugar
- 1 glass of milk
- 2 cups of strong espresso coffee
- 1 sachet of vanillin
- 100 g of grated dark chocolate
- 2 tablespoons of milk
- 600 g of whipping cream
- 2 tablespoons of brandy
- 20 g of gelatine leaves
- 1 fresh coconut
- For garnishing:
- Chocolate curls