Mocha Bavarian Cream

By ctozzi

Ingredients

• 6 tablespoons cold water
• 2 envelopes unflavored gelatin
• 2 cups Milk Chocolate-Espresso Creme Anglaise, room temperature
• 2 teaspoons coffee extract
• 3 cups heavy cream, whipped to medium peaks

Details

Servings 1
Adapted from marthastewartweddings.com

Preparation

Step 1

Prepare an ice-water bath. Put the cold water into a heatproof bowl, and sprinkle with gelatin. Let soften 5 minutes.

Set bowl of gelatin over a pan of simmering water, and whisk until dissolved. Add half the creme anglaise, and whisk to combine. Whisk in remaining creme anglaise, and then coffee extract.

Place over the ice-water bath, and whisk constantly until cooled and beginning to thicken (do not let it become lumpy). Remove from the ice-water bath. Whisk in a third of the whipped cream, then fold in remaining whipped cream in 2 batches. For piping, immediately transfer to a pastry bag fitted with a 1/2-inch plain round tip (such as Ateco #806). Use immediately.