Bavaroise au Café


Preparation info

  • Serves


    • Difficulty


    • Ready in

      50 min

Appears in

The French Market

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.


  • 400 ml milk
  • 3 tbsp ground coffee
  • 60 g unrefined sugar
  • 4 egg yolks
  • 4 leaves gelatine or 4 tsp powdered
  • 225 ml double cream, plus extra to serve
  • 50 g dark chocolate


    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 coats the back of the spoon – do not overheat! Soak the gelatine, following the instructions on the packet, add to the coffee mixture and stir well. Transfer to a bowl and allow to cool.

    Whisk the cream until it just holds its shape, then fold into the coffee mixture. Pour into one large serving dish or individual glasses. Place in the fridge to set. Garnish with a little extra whipped cream and chocolate curls (use a potato peeler or sharp knife).