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Ingredientes
- 2 tsp gelatin pwdr
- 1/4 c. plus 1 Tbsp. boiling water
- 3/4 c. plus 2 Tbsp. whole lowfat milk
- 3/4 c. sugar
- 5 x egg yolks, lightly beaten
- 1Â 1/4 c. heavy cream
- 1/4 c. cocoa pwdr
- 2 Tbsp. instant espresso pwdr
- 5 x egg yolks
- 1/4 c. sugar
- 2 c. cream
- 1/4 c. Kahlua
Direcciones
- For Bavarian: Bring water to a boil and stir in gelatin; be sure there are no lumps, and set aside. Heat lowfat milk with sugar, cocoa and espresso pwdr; whisk into yolks. Cook mix over low heat, stirring constantly till thick, then strain into a clean bowl. Add in gelatin mix and stir till completely incorporated.
- Let cold at room temperature, whisking occasionally. When cold, whip cream into soft peaks and fold into the mix.
- Pour into a heart-shaped mold and chill till hard.
- For Kahlua cream: Whisk sugar and egg yolks. In a small pan, scald cream over heat. Temper cream into yolks, then place cream and yolk mix into a small pot and cook over very low heat, stirring constantly, till thickened. Strain and cold, whisking occasionally, till cool. Add in Kahlua and chill till ready to serve.
- To serve: Unmold Bavarian. Bavarian can be coated with melted dark chocolate.
- Or possibly just serve with Kahlua cream and thoughts of amour!
