With its deep, robust flavour and unmistakable aroma, coffee creates an altogether different high when it stars in decadent desserts.
Ingredients
- 1.2L thin cream
- 1 tablespoon instant coffee granules
- 75g grated dark chocolate
- 8 egg yolks
- 2 teaspoons cornflour
- 160g caster sugar
- 25g powdered gelatine
- 60ml (1/4 cup) Tia Maria
- 1 cup Vienna almonds*
Method
- Step 1Divide cream into 2 separate saucepans, sprinkle coffee in one and chocolate in another, stir over low heat.
- Step 2In two other bowls, place 4 egg yolks, 1 teaspoon of cornflour and 80g sugar in each and beat to combine, then add hot chocolate cream to one bowl. Return to low heat and stir until slightly thickened. Repeat with hot coffee mixture and remaining egg yolk mixture.
- Step 3Place 3 tablespoons cold water in a bowl, sprinkle half the gelatine on top and whisk to combine. Add to chocolate mixture. Sprinkle remaining gelatine into Tia Maria and whisk to combine, then add to the coffee mixture. Pour half chocolate mixture in base of a 23 x 12 x 8cm terrine dish*. Freeze for 15 minutes or until set. Sit remaining bowl of chocolate and coffee mixture over larger bowls of warm water (this is to stop mixtures setting too quickly). Remove set chocolate from freezer pour over half the coffee mixture and freeze for 15 minutes or until set, repeat layering with remaining mixtures, then refrigerate for at least 4 hours.
- Step 4While bavarois is setting, place almonds in a food processor and process until lightly crushed. Turn out bavarois and serve with cream and praline.
- High protein
- Low sodium
- Lower gi
Nutrition
2848 kj
Energy
59g
Fat Total
31g
Saturated Fat
2g
Fibre
10g
Protein
219mg
Cholesterol
69.74mg
Sodium
25g
Carbs (sugar)
27g
Carbs (total)
All nutrition values are per serve
Notes
* We used a Zenker 30cm triangular cake pan from specialist kitchenware stores. Vienna almonds are caramel-coated almonds from supermarkets.
- Author: Valli Little
- Image credit: Geoff Lung
- Publication: Taste.com.au
0