This is a very old-fashioned dessert. The combination of coffee, vanilla and chocolate is always a winner. Classics are timeless, but I did use less gelatine leaves than is traditionally used in this kind of dessert.
- Yield: 8 Servings
- Preparation Time: 45 Minutes
- Cooking Time: 5 Minutes
- 8 small gelatine leaves (12 g)
For the Crème Anglaise
- 4 egg yolks
- 120 g caster sugar
- 125 ml semi–skimmed or full fat milk
- 175 ml fresh double cream
- 2 vanilla pods (opened and scraped)
For the 3-Flavour Bavarois Cream
- 500 ml fresh double cream
- 50 g dark chocolate (64%), chopped
- 50 ml fresh double cream
- 2 teaspoons coffee extract
How to Make It
- Soak the gelatine leaves in cold water for 10 minutes.
- Press the gelatine leaves between your hands to remove the excess water and add them to the crème anglaise. Stir with a whisk and cool at room temperature for 30 minutes. Make the Bavarois Cream
- Whisk 500 ml of cream into a soft and runny whipped cream. Pour it over the crème anglaise and mix with a spatula.
- Chop the chocolate and put it in a large bowl. Bring the 50 ml of cream to the boil and pour it over the chocolate. Stir with a spatula until it is melted. Weigh out 300 g of the bavarois cream and incorporate it into the chocolate mix, starting with a small quantity. Pour the chocolate bavarois cream into a jug or a piping bag.
- Place the 8 serving glasses over 8 other glasses or mugs, at a 45 degree angle, and pour in the chocolate bavarois cream. Set in the fridge for 15 minutes.
- Stir the remaining bavarois cream and weigh out 350 g in a jug or piping bag, to use it as it is for the vanilla layer.
- Remove the glasses from the fridge, rotate them one-third to the right and pour in the vanilla bavarois. Set in the fridge for 15 minutes.
- Flavour the remaining 350g bavarois cream with 1 or 2 teaspoons of coffee extract, to taste. Remove the glasses from the fridge, put them flat on the work surface and top with the coffee bavarois. Put in the fridge and remove 15 minutes before serving.