Bavaroise au Café

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Preparation info
  • Serves

    6

    • Difficulty

      Medium

    • Ready in

      50 min

Appears in
The French Market

By Joanne Harris and Fran Warde

Published 2005

  • About

There are any number of variants on the classic bavaroise. I particularly love chocolate and blackcurrant versions – for these, substitute the coffee in this recipe for either cocoa powder or crème de cassis.

Ingredients

  • 400 ml milk
  • 3 tbsp ground coffee
  • 60 g <

Method

Heat the milk almost to boiling point, add the coffee, mix well and allow to sit for 5 minutes. Place the sugar and egg yolks in a bowl and whisk until light and fluffy, then pass the warm coffee through a fine sieve (to remove the grounds) into the bowl and stir it in. Pour back into the pan, return to a low heat and cook, stirring constantly with a wooden spoon, until the mixture thickens and