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Lavazza
Bavarian Cream with Coffee

Bavarian Cream with Coffee

A creamy, delicate and soft delight

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DIFFICULTY
Medium
The coffee blends with the delicacy of the whipped cream, the recipe’s central ingredient, leaving a sweet aftertaste of caramel.

PREPARATION OF CREMA INGLESE (CUSTARD)
Put the gelatine in cold water to soften.
Mix the sugar with the egg yolks.
Bring the milk to the boil.
Pour the mixture into the milk, cook until the custard has a velvety consistency but do not boil; whisk continuously.
Squeeze the gelatine, add to the hot mixture and mix.
At this point add the coffee and liqueur and mix together.
Allow to cool without the mixture hardening.
Whip the double cream and add to the cold mixture, mixing from the bottom up using a whisk.
Fill 6 single-serving moulds or a large mould, and put in the fridge for 6 hours.

PRESENTATION
Turn out the bavarese onto a plate immersing the base of the mould in hot water.
Decorate with cream, pieces of dried fruit, etc.

We recommend preparing this recipe with espresso coffee.



INGREDIENTS
For 6 serving


  • 3.5oz espresso
  • 4 egg yolks
  • 5.3oz whole milk
  • 6.2oz sugar
  • 10.6oz double cream
  • 0.9fl oz Caffè Borghetti coffee liqueur
  • 0.2oz gelatine
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