Chocolate Or Coffee Bavarian Cream
20m prep 5m cook 8h ready
8 servings Without eggs, this and the recipe that follows are not classic but are nevertheless quite good.
Ingredients
- 3 tablespoons cold milk
- 1 envelope (2 ¼ teaspoons) unflavored gelatin
- 1 ½ cups milk or ½ cup milk plus 1 cup heavy cream
- 4 ounces semisweet or bittersweet chocolate (up to 64% cacao), finely chopped, or 1 tablespoon instant coffee powder
- ¼ to ⅓ cup sugar (the larger amount, if using coffee)
- ⅛ teaspoon salt
- 1 teaspoon vanilla
- 1 cup cold heavy cream
- (6 crumbled macaroons or ladyfingers, soaked in rum or dry sherry, and ½ cup ground nuts, preferably almonds)
- 1 Whole or crushed berries or sliced fresh fruit and Whipped Cream (opens in new tab)
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 3 tablespoons cold milk
- 1 envelope (2 ¼ teaspoons) unflavored gelatin
- 1 ½ cups milk or ½ cup milk plus 1 cup heavy cream
- 4 ounces semisweet or bittersweet chocolate (up to 64% cacao), finely chopped, or 1 tablespoon instant coffee powder
- ¼ to ⅓ cup sugar (the larger amount, if using coffee)
- ⅛ teaspoon salt
- 1 teaspoon vanilla
- 1 cup cold heavy cream
- (6 crumbled macaroons or ladyfingers, soaked in rum or dry sherry, and ½ cup ground nuts, preferably almonds)
- 1 Whole or crushed berries or sliced fresh fruit and Whipped Cream
Let's Cook
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Step 1.
Pour into a bowl: 3 tablespoons cold milk
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Step 2.
Sprinkle over the top: 1 envelope (2 ¼ teaspoons) unflavored gelatin
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Step 3.
Let stand for 5 minutes. Bring to just under a simmer in a small saucepan: 1 ½ cups milk or ½ cup milk plus 1 cup heavy cream
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Step 4.
Remove from the heat and add, stirring to dissolve the sugar: 4 ounces semisweet or bittersweet chocolate (up to 64% cacao), finely chopped, or 1 tablespoon instant coffee powder; ¼ to ⅓ cup sugar (the larger amount, if using coffee); ⅛ teaspoon salt
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Step 5.
Stir in the gelatin until dissolved. Stir in: 1 teaspoon vanilla
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Step 6.
Chill until the mixture is the thickness of unbeaten egg whites. Whisk the gelatin mixture until fluffy. Whip until firm peaks form: 1 cup cold heavy cream
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Step 7.
Fold the cream into the gelatin mixture. Pour into a wet or lightly oiled 4-cup mold. Or, if desired, alternate the cream in layers (in a 5- to 6-cup mold) with: (6 crumbled macaroons or ladyfingers, soaked in rum or dry sherry, and ½ cup ground nuts, preferably almonds)
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Step 8.
Chill for at least 8 hours if you plan to unmold the cream. Serve with: Whole or crushed berries or sliced fresh fruit and Whipped Cream
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