Coffee Bavarois Cream

Ingredients

• a quarter of a pound of freshly roasted coffee-beans
• a pint and a half of boiling milk
• eight yolks of eggs
• ten ounces of pounded sugar
• one ounce and a half of gelatine
• a pint of double cream

Method

1. 1

   Infuse coffee in boiling milk for two hours.

2. 2

   Mix yolks and sugar, then add the milk infusion.

3. 3

   Stir over heat until thickened.

4. 4

   Mix in gelatine, strain, and cool over ice while stirring.

5. 5

   Whip cream and fold in.

6. 6

   Pour into a mould and chill for an hour and a half, then serve.

As published

This recipe was extracted from Practical household cookery (1891) by E. Duret, page 186. The excerpt below is the record exactly as published.

COFFEE BAVAROIS CREAM. Put a quarter of a pound of freshly roasted cofFee-beans into a stewpan with a pint and a half of boiling milk, cover the pan and put it aside for two hours, to allow the milk to infuse and draw all the flavour of the cofiPee. Break the yolks of eight eggs into a stewpan, add ten ounces of pounded sugar ; mix these well together with a wooden spoon, and PRACTICAL HOUSEHOLD COOKERY. 423 when the milk infusion is ready, strain and add it to the yolks of eggs ; stir the lot over the fire with a wooden spoon till the cream or custArd hegins to thicken, hat avoid hoiling it, and when it coats the spoon take it off the fire and stir for two minutes longer. Meanwhile have ready one ounce and a half of gelatine, previously steeped in cold water for a quarter of an hour; drain and mix it with the hot cream, the heat of which will he sufficient to melt it. When this is done, strain the whole through a pointed strainer into a basin ; put this on about six pounds of broken rough ice, and stir all the time till the contents begin to set ; then whip a pint of double cream, remove the basin from the ice, and mix in the whipped cream lightly. Pour the mixture into a three-pint mould and return it to the broken ice; cover the mould with a stewpan-cover, with ice on the top, and let it remain thus in a cool place for about an hour and a half; then when wanted, dip the mould entirely into a basin of water as hot as the hand can bear, take it out quickly and wipe the top of the cream with a clean cloth, then put a dish over the mould ; reverse and remove it, and serve. 868. VANILLA BAVAROIS CREAM. Put half a stick of vanilla in a stewpan with one pint of boiling cream; cover the pan and let it steep for a couple of hours. Break eight yolks of eggs

Cook this with the app: pantry check, scaling, and the assistant.