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.
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 espresso coffee.