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Receta Mocha Bavarian Cream With Kahlua Cream
by Global Cookbook

Mocha Bavarian Cream With Kahlua Cream
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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
  • 1 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

  1. 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.
  2. Let cold at room temperature, whisking occasionally. When cold, whip cream into soft peaks and fold into the mix.
  3. Pour into a heart-shaped mold and chill till hard.
  4. 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.
  5. To serve: Unmold Bavarian. Bavarian can be coated with melted dark chocolate.
  6. Or possibly just serve with Kahlua cream and thoughts of amour!