Bavarian coffee without eggs, a dessert spoon to the traditional Italian pastry, simple and delicious, perfect to round off a good meal. This Bavarian coffee is too light because without eggs, and it is even more simple to prepare. Is’ You must take care to mix carefully both sugar both gelatin so that they melt to perfection. My advice is to prepare the cream at the cafe the day before, because more is in the fridge to set more is good. To find other dates cues a look at all my RECIPES DESSERT SPOON.
I wanted to prepare the coffee in the Bavarian Nordic Ware mold used for cakes, but if you are not experienced in soft cakes unmold, I recommend choosing preferably stencils small aluminum, individual ones: you lose shape much better. Before pouring the Bavarian coffee without chocolate ganache eggs, I suggest you put the cake in the freezer for at least 15 minutes. The melted chocolate, in contact with the cold surface of the Bavarian, rassoderà immediately and will not be created that casting semi-liquid and ugly at the base of the cake I suggest even slightly warm the chocolate sauce for garnish: the hot-cold contrast is pleasant. Have a good day!
COFFEE BAVARESE', WITHOUT EGGS (easy recipe)Print This
- FOR BAVARIAN CAFFE 'WITHOUT EGGS:
- 300 ml fresh cream
- 200 ml fresh whole milk
- 150 grams of caster sugar
- 10 grams of gelatine sheets (5 sheets)
- 3 cups of strong coffee
- a teaspoon unsweetened cocoa
- FOR CHOCOLATE SAUCE:
- 60 grams of dark chocolate 70%
- 60 milliliters of liquid cream
- pistachios, to taste
Prepare the cream to coffee without eggs is easy. Put the gelatine to soak in cold water for 15 minutes. Put in the freezer the beaters and the bowl that will serve you for whipping cream.
In a saucepan mix with a little milk and cocoa zuicchero, then add the remaining milk and coffee. Heat over low heat. Turn off the heat before the liquid come to a boil. Add the gelatin to the mixture of milk and coffee and mescolareciotola and leave at room temperature, so that the liquid cools down.
While the mixture to the cream to the coffee cools, whipping cream (no snow, you have to mount it seeds, ie a creamy cream, no soda) and mix the now cold compound using a spatula and making a movement from above downwards. I recommend, the cream must be built perfectly and the mixture become smooth and uniform color.
Pour the mixture for the Bavarian coffee without eggs into molds and, after they are covered, refrigerate for at least six hours, or all night.
For the sauce, chop the chocolate, bring to a boil the cream and pour over the chocolate. Stir until you have a dark and velvety sauce, No clumps.
Unmold the Bavarians and decorate with the warm sauce. Decorate the Bavarian coffee without eggs with a little’ of chopped pistachios or hazelnuts and serve. Bon appétit.
THE PAIRING: With this cake suggest a Trentino grappa aged in barriques, obtained from the vines Marzemino and Teroldego (grapes red berry widespread throughout the region). We tried it with “Super Giori”, produced by the distillery Giori, that is aged in small oak barrels. The aromas of grappa (vanilla, coffee) join to those of the Bavarian, in a match for concordance. To taste, the alcoholic structure of this Italian distillate dampens the sweet fattiness, giving balance and preparing the palate to a new bite. Aged Grappa can not be served cold, but at a temperature of 16 to 18 degrees.