Coffee Bavarian Cream

Recipe Ingredients

2 cups	474ml	Milk
1/2 cup	118ml	Ground coffee
1 tablespoon	15ml	Unflavored gelatin
1/4 cup	59ml	Cold water
1/2 cup	99g / 3.5oz	Sugar
1/8 teaspoon	0.6ml	Salt
2		Egg yolks - lightly beaten
1 teaspoon	5ml	Vanilla extract
2		Egg whites - beaten to
		Stiff white peaks
1/2 cup	118ml	Cream - whipped
		Strawberries - for garnish
		Maraschino cherries - for garnish

Recipe Instructions

Bring milk to scalding point in top of double boiler until small bubbles form around edge of pot, 5 to 7 minutes. Stir in coffee and cover. Let stand 20 minutes. Soften gelatin in cold water and let stand 5 minutes.

Strain coffee-milk mixture through two thicknesses of wet cheesecloth. Add to gelatin and stir until dissolved, 1 to 2 minutes. Add sugar and salt to slightly beaten egg yolks, and gradually stir into hot mixture.

Cool by setting in mixing bowl in larger bowl filled with cold water 10 minutes, stirring occasionally. Chill in refrigerator until syrupy, 1 hour.

Add vanilla extract and fold thoroughly into the stiffly beaten egg whites. Fold in whipped cream. Pour mixture into sherbet glasses and chill until set, 2 hours.

Serve garnished with unhulled strawberries or maraschino cherries.

This recipe yields 6 to 8 servings.

Each of 8 servings: 131 calories; 89 mg sodium; 83 mg cholesterol; 5 grams fat; 16 grams carbohydrates; 5 grams protein; 0 fiber.

Source:
The Los Angeles Times, 07-21-1999

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