Bavarois Rubanne

The challenge in this recipe is the crème anglaise: a mixture of milk and egg yolks that has to be cooked without coming close to the boiling point, otherwise it curdles. If this happens you can save the day by putting the mixture in the food processor with the metal blade for a good minute.

2 cups of milk & 1 tsp of vanilla
4 egg yolks
1/3 cup of sugar
2 envelopes of gelatin softened in 1/4 cup of water
1 Tbsp instant coffee
2 squares semisweet chocolate, chopped
1 pint of cream whipped with 4 Tbsp of confectioners’ sugar

  • Scald the milk and vanilla.
  • In a medium bowl, beat the egg yolks and sugar until light, gradually add the hot milk to this mixture.
  • Pour back into casserole and cook over medium heat, stir constantly until it coats the spoon.
  • Remove from heat and add the gelatine.
  • Divide mixture among three large bowls.
  • Add the instant coffee to one bowl, chocolate to the other.
  • Whip the cream and add the confectioner’ sugar.
  • When the mixture in the bowls is cool and the gelatine starts to set, add the whipping cream equally among the three bowls.
  • Rinse a 4 cups mold with cold water. Don’t dry it – it will help to unmold the bavarois.
  • Layer the different mixture into the mold (coffee, vanilla, chocolate).
  • Put the mold into the refrigerator to set each layer before adding the next.
  • Chill thoroughly overnight and unmold.
  • Decorate with some whipping cream.
  • Set the whole mold for a few seconds in hot water.
  • Put a dish on top of the mold and turn over.
  • The bavarois slides down easily.
  • If not, repeat the process or put a hot towel over the mold.