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6
Medium
50 min
By Joanne Harris and Fran Warde
Published 2005
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.
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