If you love coffee ice cream, coffee, espresso martinis, basically anything coffee – you need to make this Espresso Bavarian Cream. It’s light and fluffy like mousse but rich and creamy like ice cream and FULL of espresso flavor thanks to the Hoosier Hill Farms espresso powder!
What is Bavarian Cream?
Bavarian cream is simply a rich vanilla custard that uses a little gelatin to help it set and is folded with whipped cream to give it a light and airy texture. It can be eaten just like this or used as donut or cake filling.
Can I leave out the Gelatin?
If you want it to set like a traditional Bavarian cream, then no. However, if you want to serve it as more of a soft mousse then yes! You will just allow the custard to cool after cooking it but not add in the gelatin and then fold it with the whipped cream.
Can Bavarian Cream be made in advance?
Yes, the best is if you make the whole recipe all the way through and then place it in the fridge and they will keep for a few days. However, you should wait to add the cocoa powder until right before serving.
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Tips for making Espresso Bavarian Cream
- When adding the espresso cream to the egg yolks to temper them, add it slowly and whisk the whole time! Otherwise you will be left with a coffee omelette.
- Don’t walk away from the custard while it is cooking. Because this recipe doesn’t use a double boiler to cook the custard, it is even more important to stir it constantly once the eggs and sugar have been added to the cream.
- Stir or whisk the custard frequently while it cools to help it cool evenly.
- Allow the custard to cool to room temperature before folding it in with the whipped cream.
- If you don’t have time to let these set overnight it will still be delicious served as more of a soft mousse in bowls right after you have folded in the whipped cream.
Ingredients
- Milk: Any milk will work for this, you need it for part of the base and to bloom the gelatin.
- Espresso Powder: Pure Espresso Powder from Hoosier Hill Farms is added to the milk and cream for an intense and delicious espresso flavor.
- Gelatin: I know gelatin can seem scary to some people but it’s actually very easy to use and helps the bavarian cream set and become sturdy. This recipe uses powdered gelatin.
- Heavy Cream: Heavy Cream or heavy whipping cream will work in this recipe. It is used for both the custard as well as the whipped cream that is folded in at the end.
- Egg Yolks: The egg yolks are a key ingredient in the custard. I use standard large eggs from the grocery store.
- Sugar: There is granulated sugar in the custard.
- Vanilla Extract: Vanilla adds a little welcome flavor to this recipe.
How to make Bavarian Cream
Make the Custard
- In a small bowl, stir together the powdered gelatin and 4 tablespoons of the milk. Set aside to bloom for five minutes.
- After it has bloomed, put the gelatin mixture into a large bowl and place a fine mesh sieve over the top of the bowl.
- Place the 5 egg yolks in a medium bowl and set aside.
- In a medium sauce pot (preferably with a heavy thick bottom) pour in half of the heavy cream as well as the remaining milk, espresso powder, and half of the sugar. Bring the mixture just to a simmer – stirring frequently to prevent it from burning.
- While the cream is heating up, add the remaining sugar into the egg yolks and whisk until the mixture starts to lighten and become frothy.
- Once the cream is hot, remove it from the heat.
- Whisk the egg yolks constantly and slowly stream in 1/2 a cup of the hot heavy cream. This will temper the eggs.
- Then switch and start whisking the remaining heavy cream in the pot and slowly pour in the tempered eggs.
- Return the pot to medium heat and use a rubber spatula to stir the pot constantly making sure to scrape the edges of the pot.
- Cook the custard for about 3-5 minutes until it begins to thicken and coats the back of a wooden spoon. Another thing to look for is that most of the bubbles on the surface dissipate.
- Once cooked, pour the hot custard through the sieve into the bowl with the bloomed gelatin. Then, add in the vanilla extract and whisk the gelatin into the custard until it has fully dissolved.
- Set the bowl aside and stir regularly to help it cool evenly.
Final Steps
- Once the custard is cooled to room temperature, whip the remaining cream in the bowl of a stand mixer. Whisk on medium/high until soft peaks appear. *If you are not adding in gelatin or are serving it immediately, whisk the heavy cream to stiff peaks.
- In two additions, add the custard into the whipped cream. Use a rubber spatula to gently fold the custard into the whipped cream after each addition.
- Divide the mixture into ramekins or in this case small coffee cups. Place the glasses into the fridge to set for four hours or overnight.
- Serve with cocoa powder dusted on top or just with a simple coffee bean.
Espresso Bavarian Cream
Espresso Bavarian Cream – it's light and fluffy like mousse but rich and creamy like ice cream and FULL of espresso flavor!
Servings: 6
Calories: 444kcal
Equipment
- Mixer
Ingredients
Custard
- 150 milliliters milk
- 1 packet powdered gelatin
- 200 milliliters heavy cream
- 1 tablespoon Espresso Powder Hoosier Hill Farms
- 5 egg yolks
- 100 grams sugar
- 1 teaspoon vanilla extract
Whipped Cream
- 350 milliliters heavy cream cold
Instructions
Make the Custard
- Place the 4 tablespoons of the milk in a large bowl bowl and sprinkle the top with the powdered gelatin, stir together and let it sit while you prepare the custard.
- Once bloomed (about 5 minutes) place a fine sieve on top.
- Pour the remaining milk, 200 milliliters of cream, espresso powder, and half of the sugar into a medium sauce pan and cook on the stove over medium heat until it starts to simmer – stir frequently.
- While the cream heats up, whisk the egg yolks and remaining sugar together in a small bowl until light and frothy.
- Once the cream mixture is heated through, remove from the heat.
- While whisking the egg mixture constantly, slowly add a 1/2 cup of the hot cream to the egg yolks and sugar. This is called tempering the eggs.
- Now, while constantly whisking the remaining cream in the sauce pot, slowly pour the now tempered egg mixture back in.
- Return the pot to medium heat and stir constantly with a rubber spatula. Continue heating and stirring until the mixture has thickened slightly – thick enough to coat the back of a wooden spoon.
- Once it has thickened, remove it from the heat immediately and pour it through the sieve over the bloomed gelatin.
- Remove the sieve and add in the vanilla extract, then whisk the gelatin into the custard.
- Set the custard aside to cool but whisk frequently to prevent it from clumping or getting a skin.
Whip the cream and assemble
- Once the mixture has come to room temperature, whip up the remaining heavy cream until it reaches soft peaks. *If not using gelatin or serving immediately, whip the cream to stiff peaks.
- In two additions, fold the custard into the whipped cream using a rubber spatula. Be careful not to stir but rather fold, this will help keep the air inside of the cream and keep the dessert from getting too dense.
- Pour the now mixed bavarian cream into 6 cups (these are what they will be served in).
- Place in the fridge to set for four hours or overnight. Then optionally top with cocoa powder or whole espresso beans just before serving.
Notes
Read through the entire recipe first – once you start with the custard you don’t want to walk away from it so it’s important to have everything set up. Be sure the custard if fully cooled so as not to melt the whipped cream. These can be stored in the fridge for about 3 days but wait to add the optional toppings until you are just about to serve them.
Nutrition
Calories: 444kcal | Carbohydrates: 22g | Protein: 7g | Fat: 37g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 267mg | Sodium: 46mg | Potassium: 178mg | Sugar: 21g | Vitamin A: 1625IU | Vitamin C: 1mg | Calcium: 116mg | Iron: 1mg
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