Coffee bavarian cream
Instructions
Let soften in cold water the isinglass.
Meanwhile, bring to the boil the milk in a saucepan with the vanilla and coffee powder, which will add only a few seconds before removing the Pan from the fire.
Put the yolks in a bowl with sugar and mount them to the foam with a wooden spoon and with the electric mixer.
Stirring constantly diluted with milk perfumed with vanilla and coffee drinks, pouring it through the strainer.
Put the cream on low heat and tenetevela until he mentions to boil, stirring constantly.
Then immediately levatela by flame and add the isinglass squeezed, stirring until completely melted you; Let the mixture cool.
Meanwhile, whip the cream and add to the cream when it is cold.
Pour everything into a mold from pudding (previously anointed) having scannellate walls.
Introduce the cooler compartment of the refrigerator for about 3 hours.
After this time, dip the mold into boiling water for a few seconds (to slide the cake more easily), then dry it and turn it upside down on the serving dish.
Decorated in the Center and the edges of the Bavarian cream with coffee beans and with tufts of whipped cream.
Ingredients and dosing for 6 persons
- 3 sheets of isinglass
- 50 cl of milk
- 1 ampoule of vanilla essence
- 50 g of coffee powder
- 6 egg yolks
- 300 g of sugar
- 50 cl of cream
- Butter
- For garnishing:
- Some beans of coffee
- Whipped cream sweetened