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Title
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Coffee Bavarian Cream with Ginger-Caramel Sauce
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Identifier
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Bavarian Cream
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Description
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Coffee Bavarian Cream with Ginger-Caramel Sauce
Bavarian Cream:
1 Tbsp. gelatin, unflavored
1/4 cup cold water
2 egg yolks
1/2 cup sugar, granulated
1/4 tsp. salt
1/2 cup thin cream
1 tsp. vanilla extract
1/2 cup coffee, black, strong
2 egg whites
1 cup heavy cream
Soften gelatin in cold water for 5 to 10 minutes. Beat egg yolks, add 1/4 cup of the sugar, and salt. Gradually add cream and softened gelatin. Cook over low heat until slightly thickened; add vanilla and coffee and mix well. Chill until slightly thickened.
Beat egg whites until soft peaks form and gradually add the remaining sugar, beating until stiff. Whip cream until thickened and gently fold into coffee mixture along with the egg whites. Spoon into a 2-quart mold and chill until firm. Serve with Ginger-Caramel Sauce.
Ginger-Caramel Sauce:
1 1/4 cups brown sugar, packed
3 Tbsp. hot water
3 Tbsp. corn syrup, light
2 tsp. ginger root, grated
1/4 cup butter
1/2 cup heavy cream
1 tsp. vanilla extract
1/3 cup pecans, toasted
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Creator
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University of Michigan League Kitchen
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Subject
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Dessert
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Source
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“The University of Michigan Alumnae Council Presents the Michigan League Cookbook : A Collection of Recipes from the Kitchens of the Michigan League.”
Ann Arbor: University of Michigan Alumnae Council of the Alumni Asociation
1984
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Rights
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Gift of Janice B. Longone to the University of Michigan Special Collections
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Type
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Text - Recipe
