DessertsDessertsCold puddings

Bavarian cream pudding with coffee and chocolate

Testi a cura di Gianni FranginiTraduzione di Daniela Morini

Ingredients

1/2 l milk

1 vanilla pod

1 dl espresso coffee

25 g corn starch

25 g coffee beans

3 egg yolks

100 g sugar

10 g leaf gelatine

250 ml cream

100 g chocolate

BAVARIAN CREAM PUDDING WITH COFFEE AND CHOCOLATE - Modern patisserie

Procedure and equipment

1) This dessert consists of three layers and is prepared in dedsser

glasses or in a glass bowl.

glasses or glass bowl

BAVARIAN CREAM PUDDING WITH COFFEE AND CHOCOLATE - Modern patisserie

2) For the first layer: boil 2 of milk with the vanilla; then add the coffee.

pan, bowl, spoon

BAVARIAN CREAM PUDDING WITH COFFEE AND CHOCOLATE - Modern patisserie

3) Dilute separately the corn starch in 5 cl of milk. Add it to the boiled

milk and thicken.

hand whisk

BAVARIAN CREAM PUDDING WITH COFFEE AND CHOCOLATE - Modern patisserie

4) Pour into the bowl to form the first layer.

BAVARIAN CREAM PUDDING WITH COFFEE AND CHOCOLATE - Modern patisserie

5) For the second layer prepare a Bavarian coffee cream.

Infuse the coffee beans in a 1/4 of a litre of milk and then bring to the boil.

pan

BAVARIAN CREAM PUDDING WITH COFFEE AND CHOCOLATE - Modern patisserie

6) Separately mix the egg yolks with the sugar, add the filtered milk and then leaf gelatine which have been

softened in cold water and squeezed.

medium bowl, hand whisk, chinois, bowl

BAVARIAN CREAM PUDDING WITH COFFEE AND CHOCOLATE - Modern patisserie

7) When the mixture has thickened add 1 dl of semi-whipped cream.

rubber spatula, spoon

BAVARIAN CREAM PUDDING WITH COFFEE AND CHOCOLATE - Modern patisserie

8) Pour in the bowl to form the second layer.

spoon

BAVARIAN CREAM PUDDING WITH COFFEE AND CHOCOLATE - Modern patisserie

9) For the third layer: boil 1 dl of cream and pour it on the chocolate.

Allow to melt and leave to cool.

small pan, bowl

BAVARIAN CREAM PUDDING WITH COFFEE AND CHOCOLATE - Modern patisserie

10) Add 5 cl of semi-whipped cream.

medium bowl, hand whisk, spoon, rubber spatula

BAVARIAN CREAM PUDDING WITH COFFEE AND CHOCOLATE - Modern patisserie

11) Pour into the bowl to form the third and final layer.

spoon

BAVARIAN CREAM PUDDING WITH COFFEE AND CHOCOLATE - Modern patisserie

12) Decorate according to taste.

dessert plates

BAVARIAN CREAM PUDDING WITH COFFEE AND CHOCOLATE - Modern patisserie

Recommended wines

North: Colli Orientali del Friuli Cialla Picolit Riserva

DOCG (Friuli Venezia Giulia)

Centre: Vin Santo del Chianti Dolce DOC (Tuscany)

South/Islands: Marsala Superiore Ambra Dolce DOC

(Sicily)

Serving temperature: 12-14°C

Glasses: white wine glass

BAVARIAN CREAM PUDDING WITH COFFEE AND CHOCOLATE - Modern patisserie

Nutritional information

All dessert dishes are basically high in calories, fat

and simple sugars. It is therefore advisable not to eat too

much, and to only eat them occasionally, and preferably

not after a meal.

BAVARIAN CREAM PUDDING WITH COFFEE AND CHOCOLATE - Modern patisserie