adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Vanilla & coffee bavarois with mocha sauce
Vanilla & coffee bavarois with mocha sauce
0 Likes
Prep Time:
420 minutes
Cook Time:
10 minutes
Total Time:
430 minutes
Decadent Bavarian cream custard with a delightful chocolate and coffee center twist.
Ingredients:
  • 375ml (1 1/2 cups) milk
  • 4 egg yolks
  • 70g (1/3 cup) caster sugar
  • 1 tsp vanilla bean paste
  • 40.00 gm cold water
  • 9.00 gm gelatine powder
  • 375ml (1 1/2 cups) thickened cream
  • 2.00 tsp instant coffee
  • 5.00 gm boiling water
  • Chocolate curls, to serve
  • 55g (1/4 cup) caster sugar
  • 60ml (1/4 cup) water
  • 5.00 gm cocoa powder
Instructions:
  • In a saucepan over medium heat, gently bring the milk to a simmer.
  • In a large heatproof bowl, vigorously whisk together egg yolks, sugar, and vanilla bean paste until creamy. Slowly whisk in the milk. Heat the mixture in a pan over medium-low heat, stirring continuously with a wooden spoon for 5 minutes until thickened. Strain through a fine sieve into a large heatproof bowl.
  • In a small heatproof bowl, pour the cold water and sprinkle the gelatine over it. Set the bowl in a saucepan filled halfway with hot water. Whisk with a fork until the gelatine dissolves. Combine the gelatine mixture with the custard mixture. Chill in the fridge, stirring occasionally, for 30 minutes until it starts to thicken (avoid letting it set).
  • 1. With an electric beater, whip the cream in a bowl until soft peaks form. Fold the whipped cream into the custard mixture using a large metal spoon. 2. Combine the coffee and boiling water in a small bowl until the coffee dissolves. Mix 250ml (1 cup) of the custard mixture into the coffee mixture until well combined.
  • Distribute the remaining custard among six 200ml-capacity dariole moulds. Fill a piping bag with coffee custard using a 5mm round nozzle. Inject a small amount of coffee custard into the center of each vanilla custard using the piping bag. Chill in the fridge for 6 hours or overnight until firm.
  • In a small saucepan, combine the sugar, water, cocoa, and coffee over low heat. Stir until the sugar dissolves. Let it simmer for 5 minutes until the syrup thickens slightly. Allow the mocha sauce to cool completely before using.
  • Briefly soak the moulds in hot water for 10 seconds, then unmold onto serving dishes. Finish with a generous drizzle of mocha sauce and a sprinkle of chocolate curls before serving.

Similar Recipes