Coffeebavariancream Recipes
BAVARIAN COFFEE
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
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
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
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.
COFFEE CREAM
Categories Coffee Milk/Cream Food Processor Dairy Dessert No-Cook Quick & Easy Ricotta Brandy Chill Bon Appétit
Yield Serves 6
Number Of Ingredients 5
Steps:
- Blend ricotta, sugar and coffee granules in processor. Add cream and brandy and process until smooth and slightly thickened. Divide mixture into six 8-ounce custard cups. Cover with plastic and refrigerate until well chilled.
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- Soften gelatin in milk in a large mixing bowl. Add coffee and sugar, stirring until gelatin and sugar dissolve. Chill until mixture is consistency of unbeaten egg whites.
- Beat egg whites (at room temperature) and salt until stiff peaks form. Fold beaten egg whites into chilled coffee mixture. Fold in whipped cream, and spoon mixture into a lightly oiled 9-cup ring mold. Chill until firm . Unmold and sprinkle with crushed peanut brittle. Slice; serve immediately.
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- Stir coffee granules, coffee liqueur and warm water in a small heatproof cup or bowl until the granules have dissolved. Sprinkle gelatin over the mixture and set aside to soften for 5 minutes.
- Meanwhile, combine cream cheese, dry milk, confectioners' sugar and ice water in a blender; blend on low speed until smooth.
- Set the bowl containing the coffee mixture in a small skillet of simmering water and stir until the gelatin dissolves. Add to the cream cheese mixture in the blender and combine briefly. Add 4 ice cubes and blend on high speed until smooth. If at this point the mixture has not begun to thicken, add an additional ice cube and blend. Divide the mixture between 4 dessert dishes or wineglasses and refrigerate for 10 to 15 minutes. Sprinkle each portion with a little cinnamon and serve.
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