Kaffeecreme (kah-fay-krem) is a coffee-flavoured Bavarian Cream. Served with whipped cream it is an elegant way to end a dinner party.

1 teaspoon vegetable oil

5 egg yolks

3 tablespoons sugar

1 pint hot strong black coffee

½ oz. gelatine

3 tablespoons water

5 fl. oz. double cream

Using a pastry brush, grease theinsideof a 2-pint mould with the vegetable oil. Place the mould upside-down on kitchen paper towels to drain off the excess oil.

In a heatproof medium-sized mixing bowl, beat together the egg yolks and sugar using a wire whisk or rotary beater.

Beating constantly, gradually pour the coffee in a thin stream on to the egg mixture.

Place the bowl over a saucepan one-third full of hot water over low heat. Stirring constantly with a wooden spoon, cook the custard for 5 minutes, or until it is thick enough to coat the back of the spoon. Remove the bowl from the heat and set aside.

In a small saucepan, dissolve the gelatine in the water over low heat. When the gelatine has completely dissolved remove the pan from the heat and stir the gelatine into the coffee custard.

Strain the coffee mixture into a medium-sized mixing bowl. Place the bowl over ice in another bowl. Stir until the mixture thickens.

In a small mixing bowl, whip the cream with a wire whisk or rotary beater until it is thick but not stiff. Lightly fold the cream into the thickening custard. Spoon the mixture into the mould.

Cover the mould with aluminium foil or greaseproof or waxed paper and place it in the refrigerator to chill for 6 hours or until the kaffeecreme is completely firm and set.

To serve, quickly dip the bottom of the mould into hot water. Run a knife around the edge of the cream and turn it out on to a chilled serving dish.

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