Dessert Recipes - Coffee Marbled Bavarois Recipe

Ingredients

• 30 ml/2 tbsp instant coffee powder or granules

• 15 ml/1 tbsp hot water

• 600 ml/2 1/2 cups milk

• 2 eggs, separated

• 2 egg yolks

• 15 ml/1 tbsp powdered gelatin

• 45 ml/3 tbsp cold water

• 2.5 ml/1/2 tsp vanilla essence (extract)

• 300 ml/1 1/4 cups double (heavy) cream, whipped

• Oil, for greasing

• Chopped walnuts, to decorate

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Method:

1. Dissolve the coffee in the hot water. Put the milk in a saucepan and bring to the boil. Remove from the heat. Whisk together all four egg yolks and the sugar until thick and pale, then stir in the hot milk.

2. Return to the saucepan and heat gently, stirring with a wooden spoon, until thickened and the mixture coats the back of a spoon. Do not allow Lo boil.

3. Test by lifting the spoon out of the mixture and drawing a finger across the back of the spoon: if it leaves a clear line in the custard it is ready.

4. Sprinkle the gelatin over the cold water in a small bowl. Leave to soften for  5 minutes, then stand the bowl in a pan of hot water and stir until the gelatin dissolves (or dissolve in the microwave).

5. Stir the gelatin into the custard. Pour half the mixture into a separate bowl. Add the coffee to one half and stand the bowl in cold water to speed up setting. Leave until the mixture has the consistency of egg white, stirring occasionally.

6. Stir the vanilla essence into the other half and cool in the same way. When on the point of setting, fold half the whipped cream into the vanilla mixture.

7. Whisk the egg whites until stiff and fold into the coffee mixture. Turn the vanilla mixture into a lightly oiled 900 ml/3 3/4 cup ring mould.

8. Top with the coffee mixture and swirl the mixtures together lightly to give a marbled effect. Chill until set. Turn out on to a serving plate, fill the centre with the remaining whipped cream and sprinkle with chopped nuts.