Posted by Chyrel on June 08, 2001 at 23:09:37:
Cappuccino Bavarian Cream
Active Work and Total Preparation Time: 25 minutes plus 6 1/2 hours chilling
Here, a light airy dessert is made simple by omitting the custard sauce, which is
typically the base of a Bavarian. Look for espresso powder at Italian markets.
1 (1/4-ounce) envelope unflavored gelatin
1/4 cup cold water
1 1/4 cups boiling water
1/3 cup plus 2 teaspoons sugar, divided
1/4 cup instant espresso powder
1 1/4 cups whipping cream, chilled
1 teaspoon vanilla extract
Bittersweet chocolate shavings, optional garnish
Stir the gelatin into the cold water and let it sit until the water is absorbed. Stir in the
hot water, 1/3 cup sugar and the espresso powder until the gelatin and sugar dissolve.
Refrigerate until the mixture just begins to thicken but is still pourable, whisking
occasionally, about 30 to 60 minutes.
Whip the cream with the 2 teaspoons of sugar and the vanilla until it's very thick.
Whisk half the whipped cream mixture into the espresso mixture. Pour it into a 5-cup
souffle dish or bowl. Refrigerate until firm, at least 6 hours or overnight, covered.
Refrigerate the remaining whipped cream separately, covered airtight.
To serve, spread the remaining whipped cream over the Bavarian cream. Garnish
with the bittersweet shavings, if using.
* * *
6 servings. Each serving: 158 calories; 22 mg sodium; 34 mg cholesterol; 9 grams
fat; 6 grams saturated fat; 18 grams carbohydrates; 1 gram protein; 0 fiber.