Ingredients

How to make it

  • CHILL TIME FOUR TO 12 HOURS
  • --------------------------------
  • For the Bavarois:
  • ------------------------
  • Pour 5 teaspoons cold water in bowl; sprinkle gelatin over. Let stand until softened, about 10 minutes.
  • Bring milk to boil in heavy medium saucepan.
  • Whisk yolks and sugar in medium bowl.
  • Gradually whisk in hot milk.
  • Return mixture to same saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Remove from heat.
  • Add gelatin mixture and stir until melted.
  • Pour custard into large bowl. Mix 1/4 cup hot water and espresso powder in small bowl to blend.
  • Stir espresso mixture and vanilla into custard. Refrigerate until cool but not set, stirring occasionally, about 45 minutes.
  • Spray eight 3/4-cup custard cups with vegetable oil spray.
  • Beat cream in another large bowl until stiff peaks form.
  • Fold whipped cream into custard in 2 additions.
  • Fold in crushed cookies.
  • Divide mixture among prepared cups. Cover and refrigerate until set, at least 4 hours or overnight.
  • =============
  • For the Sauce:
  • ----------------------
  • Whisk all ingredients in small bowl until smooth. (Bavarois and sauce can be prepared 1 day ahead. Keep bavarois refrigerated. Cover sauce separately and refrigerate.)
  • Run small knife around sides of cups to loosen bavarois.
  • Unmold bavarois onto plates. Spoon sauce around each and serve immediately. Serves 8.

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Reviews & Comments 3

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    " It was excellent "
    peetabear ate it and said...
    it sounds great... I can even convert it to a gluten free version
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  • mystic_river1 6 years ago
    It looks intimidating but with a little practice you can get it down pat. The first time I made it, I knew I would not be an Iron Chef lol but at least after that it came out 'good enough'!
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    " It was excellent "
    jett2whit ate it and said...
    sounds a little complicated for me...but it sounds really good too! Thanks for sharing a great recipe. Jett
    Was this review helpful? Yes Flag

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