CHOCOLATE OR COFFEE BAVARIAN CREAM
8 servings
Without eggs, this and the recipe that follows are not classic but are nevertheless quite good.
Pour into a bowl:
- 3 tablespoons cold milk
Sprinkle over the top:
- 1 envelope (2 ¼ teaspoons) unflavored gelatin
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
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
Stir in the gelatin until dissolved. Stir in:
- 1 teaspoon vanilla
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
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)
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