1. Desserts Cold puddings Bavarian cream pudding with coffee and chocolate Testi a cura di Gianni Frangini Traduzione di Daniela Morini

2. Ingredients 1/2 l milk 1 vanilla pod 1 dl espresso coffee 25 g corn starch 25 g coffee beans 3 egg yolks 100 g sugar 10 g leaf gelatine 250 ml cream 100 g chocolate BAVARIAN CREAM PUDDING WITH COFFEE AND CHOCOLATE - Modern patisserie

3. Procedure and equipment 1) This dessert consists of three layers and is prepared in dedsser glasses or in a glass bowl. glasses or glass bowl BAVARIAN CREAM PUDDING WITH COFFEE AND CHOCOLATE - Modern patisserie

4. 2) For the first layer: boil 2 of milk with the vanilla; then add the coffee. pan, bowl, spoon BAVARIAN CREAM PUDDING WITH COFFEE AND CHOCOLATE - Modern patisserie

5. 3) Dilute separately the corn starch in 5 cl of milk. Add it to the boiled milk and thicken. hand whisk BAVARIAN CREAM PUDDING WITH COFFEE AND CHOCOLATE - Modern patisserie

6. 4) Pour into the bowl to form the first layer. BAVARIAN CREAM PUDDING WITH COFFEE AND CHOCOLATE - Modern patisserie

7. 5) For the second layer prepare a Bavarian coffee cream. Infuse the coffee beans in a 1/4 of a litre of milk and then bring to the boil. pan BAVARIAN CREAM PUDDING WITH COFFEE AND CHOCOLATE - Modern patisserie

8. 6) Separately mix the egg yolks with the sugar, add the filtered milk and then leaf gelatine which have been softened in cold water and squeezed. medium bowl, hand whisk, chinois, bowl BAVARIAN CREAM PUDDING WITH COFFEE AND CHOCOLATE - Modern patisserie

9. 7) When the mixture has thickened add 1 dl of semi-whipped cream. rubber spatula, spoon BAVARIAN CREAM PUDDING WITH COFFEE AND CHOCOLATE - Modern patisserie

10. 8) Pour in the bowl to form the second layer. spoon BAVARIAN CREAM PUDDING WITH COFFEE AND CHOCOLATE - Modern patisserie

11. 9) For the third layer: boil 1 dl of cream and pour it on the chocolate. Allow to melt and leave to cool. small pan, bowl BAVARIAN CREAM PUDDING WITH COFFEE AND CHOCOLATE - Modern patisserie

12. 10) Add 5 cl of semi-whipped cream. medium bowl, hand whisk, spoon, rubber spatula BAVARIAN CREAM PUDDING WITH COFFEE AND CHOCOLATE - Modern patisserie

13. 11) Pour into the bowl to form the third and final layer. spoon BAVARIAN CREAM PUDDING WITH COFFEE AND CHOCOLATE - Modern patisserie

14. 12) Decorate according to taste. dessert plates BAVARIAN CREAM PUDDING WITH COFFEE AND CHOCOLATE - Modern patisserie

15. Recommended wines North: Colli Orientali del Friuli Cialla Picolit Riserva DOCG (Friuli Venezia Giulia) Centre: Vin Santo del Chianti Dolce DOC (Tuscany) South/Islands: Marsala Superiore Ambra Dolce DOC (Sicily) Serving temperature: 12-14°C Glasses: white wine glass BAVARIAN CREAM PUDDING WITH COFFEE AND CHOCOLATE - Modern patisserie

16. Nutritional information All dessert dishes are basically high in calories, fat and simple sugars. It is therefore advisable not to eat too much, and to only eat them occasionally, and preferably not after a meal. BAVARIAN CREAM PUDDING WITH COFFEE AND CHOCOLATE - Modern patisserie