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!

Prep Time20

Cook Time10

Cooling5

Total Time5 30

Course: Dessert

Cuisine: German

Keyword: Cream, espresso, no bake, vanilla

Servings:

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

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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