This twist on Bavarian cream custard has a surprise chocolate and coffee centre.
Ingredients
- 375ml (1 1/2 cups) milk
- 4 egg yolks
- 70g (1/3 cup) caster sugar
- 1 teaspoon vanilla bean paste
- 2 tablespoons cold water
- 3 teaspoons gelatine powder
- 375ml (1 1/2 cups) thickened cream
- 1 teaspoon instant coffee
- 1 teaspoon boiling water
- Chocolate curls, to serve
Mocha sauce
- 55g (1/4 cup) caster sugar
- 60ml (1/4 cup) water
- 2 teaspoons cocoa powder
- 1 teaspoon instant coffee
Method
- Step 1Place the milk in a saucepan over medium heat and bring just to the boil.
- Step 2Use a balloon whisk to whisk together the egg yolks, sugar and vanilla bean paste in a large heatproof bowl until thick and pale. Gradually whisk the milk into the egg mixture. Transfer the mixture to the pan. Place over medium-low heat and cook, stirring constantly with a wooden spoon, for 5 minutes or until the mixture thickens and coats the back of the spoon. Strain through a fine sieve into a large heatproof bowl.
- Step 3Place the cold water in a small heatproof bowl. Sprinkle over the gelatine. Working quickly, place the bowl in a saucepan half-filled with hot water. Use a fork to whisk until the gelatine dissolves. Stir gelatine mixture into the custard mixture. Place in fridge, stirring often, for 30 minutes or until mixture starts to thicken (don’t allow it to set).
- Step 4Use an electric beater to beat the cream in a bowl until soft peaks form. Use a large metal spoon to fold the cream into the custard mixture. Stir the coffee and boiling water in a small bowl until the coffee dissolves. Pour 250ml (1 cup) of the custard mixture into the coffee mixture. Stir until well combined.
- Step 5Pour the remaining custard mixture among six 200ml-capacity dariole moulds. Place the coffee custard in a piping bag fitted with a 5mm round nozzle. Press the piping nozzle into the centre of the vanilla custards and squeeze a small amount of coffee custard into the centre. Place in the fridge for 6 hours or overnight until set.
- Step 6To make the mocha sauce, stir the sugar, water, cocoa and coffee in a small saucepan over low heat until the sugar dissolves. Bring to a simmer and cook for 5 minutes or until the syrup thickens slightly. Set aside to cool completely.
- Step 7Dip the moulds into hot water for 10 seconds and turn onto serving dishes. Drizzle over the mocha sauce and top with chocolate curls to serve.
- High protein
- Low sodium
- Lower gi
Nutrition
1596 kj
Energy
28g
Fat Total
17g
Saturated Fat
6g
Protein
57.94mg
Sodium
27g
Carbs (sugar)
27g
Carbs (total)
All nutrition values are per serve
- Author: Kathy Knudsen
- Image credit: Rob Palmer
- Publication: Australian Good Taste
0