for 4 to 6 people
- 3 egg yolks
- 150 gr. powdered sugar
- 30 cl. thick cream
- 35 cl. milk
- 6 sheets of gelatin
- 2, 1 / 2 tsp. tablespoons coffee extract
- Sugar
- Oil
- For the decoration:
- Bombe Chantilly
- Eclats chocolate
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30 mn. +3 h. de réfrigération |
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30 mn. |
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- Please soften the gelatine leaves in a little cold water.
In a saucepan, bring to boil made 25 cl. milk added to the coffee extract. Beat the egg yolks with sugar until a white and sparkling mixture. Add gradually to boiling milk flavored egg-sugar mixture, while continuing to stir with a spatula or wooden spoon. Drain the gelatine and add it.
- Make thicken over low heat, without ceasing to stir until the custard layer spoon. Let cool, stirring often.
- Beat the whipping cream with remaining milk. Incorporate the whipped cream to the custard cool. Oil a mold, sprinkle with sifted powdered sugar, fill the mold with the previous preparation and smooth out the surface.
- Place the Bavarian in the refrigerator for 3 h. at least. Unmould to immerse the mold in warm water for about 5 seconds. Turn out on a serving plate, decorate with whipped cream and chocolate chips, or when the holiday season you can decorate with candied chestnuts.
French