Description
Bavarese is an exquisite Italian dessert. Bavarese do not consider neither mousse, nor a soufflé, or even to jelly. And when you read the recipe any bavarese, cooking seems quite troublesome: cook, build, whip, mix. In fact, there is nothing complicated. Warm the gelatin basis is introduced, and when the mixture has cooled, it is carefully interfere whipped cream separately. If you do not use gelatin, and thicken with egg yolks, it will turn out-custard -an English cream. Serve this sweet, cold dessert, always with a Cup of hot, aromatic coffee! Bliss!)
Ingredients
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Milk
350 ml
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Instant coffee
2 Tbsp
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Water
50 ml
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Gelatin
15 g
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Cream
250 ml
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Sugar
140 g
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Mint
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Honey
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Cocoa powder
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Dark chocolate
Cooking
Mix gelatin with 50 ml. of cold milk and set aside. While cooking on, it swells.
Prepare strong coffee 2 tbsp coffee and 50 ml. of hot water.
Heat the milk and pour in coffee. Stirring, bring to a boil. The milk will acquire a nice coffee color and aroma.
Remove milk from heat and add the gelatin, stir. Add the sugar and again stir well.
While milk-coffee mixture is cooled, whip the cream until stable peaks.
Enter the cream into the cooled milk and pour mixture over the molds. I used the silicone.
Send the dessert in the fridge not less than 2 hours. To get the dessert from the molds, separate the edge of a sharp thin knife and push on the plate by pressing slightly on the base. When filing the side plate, you can top with honey and decorate with mint leaves and berries, grated chocolate or cocoa. Certainly, serve for dessert with a Cup of steaming coffee with whipped cream. Hot coffee and cold coffee bavarese a great couple!
Just enjoy!
Have a nice day!
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