Bavarian Coffee Recipes

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BAVARIAN COFFEE



Bavarian Coffee image

Make and share this Bavarian Coffee recipe from Food.com.

Provided by momaphet

Categories     Beverages

Time 3m

Yield 1 serving(s)

Number Of Ingredients 6

1/2 ounce peppermint schnapps
1/2 ounce Tia Maria
1 teaspoon sugar (optional)
5 ounces fresh black coffee
1 1/2 ounces cream
whipped cream

Steps:

  • In a mug stir together the first 4 ingredients.
  • Float the cream over the coffee by pouring it over the back of a spoon, top with whipped cream.

Nutrition Facts : Calories 130.1, Fat 13.3, SaturatedFat 8.3, Cholesterol 47.6, Sodium 24.6, Carbohydrate 1.3, Sugar 0.1, Protein 1.5

COFFEE BAVARIAN CREAM



Coffee Bavarian Cream image

This is a wonderful,smooth and creamy filling for your cream puffs, donuts, or filling for your cakes. You can add more coffee granules if you like or even less, it's still great! FYI-heavy cream has 36-40% milk fat content; it's also known as heavy whipping cream. Don't compare it to British double cream. Hint: put your beaters (for your hand mixer) and also the bowl in the freezer for about 30 minutes before you beat the cream. You can garnish this dessert with extra whipped cream or chocolate covered coffee beans as a classy touch.

Provided by FLUFFSTER

Categories     Gelatin

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 8

1/4 cup water
1/4 ounce unflavored gelatin, plus
1 teaspoon unflavored gelatin (1 envelope plus 1 tsp.)
1 1/2 cups whole milk
1 tablespoon instant coffee granules
5 large egg yolks
7 tablespoons sugar
1 cup heavy cream

Steps:

  • Pour the water into a small bowl and sprinkle the gelatin over it. Let stand until ready for use.
  • Pour the milk into a small saucepan and whisk in the coffee granules. Place the saucepan over medium-high heat and bring the milk just to the boil, whisking to dissolve the coffee.
  • Put the egg yolks into a bowl and whisk just to blend them. Add the sugar and continue to whisk.
  • Gradually whisk the hot milk into the egg yolks. Note: when you whisk in the hot milk, be sure to do it very slowly, or you will have scrambled eggs. Pour the mixture back into the saucepan and place over medium low heat.
  • Cook, stirring constantly and scraping the bottom of the pan, until mixture thickens and reaches 165°-170°F on an instant-read thermometer. If you don't have a thermometer, dip a metal spoon in the sauce and run your finger down the middle of the the back of the spoon. It should leave a clear trail.
  • Remove from heat and whisk in the gelatin until it is completely dissolved.
  • Pour the mixture into a large bowl and allow to cool to room temperature.
  • Place the bowl in the refrigerator and stir about every 5 minutes. After 20 minutes remove the mixture.
  • Whip the cream until soft peaks form. Gently fold the cream into the custard.
  • Lightly oil a 4-5 cup mold. Pour the custard into the mold and refrigerate, until set, at least every 2 hours.

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