An amazingly delicate classic Bavarian dessert can be served on the table as an independent delicacy, or you can fill waffle cones with it or grease ready-made cake layers. Whichever you choose, your guests will appreciate the exquisite combination of coffee and chocolate.
It is necessary
-
- Eggs - 2 pieces
- cocoa powder - 1 teaspoon
- milk - 500 ml
- gelatin - 1 tablespoon
- rum - 1 tablespoon
- sugar - 4 tablespoons
- vanilla sugar - 1 tablespoon.
- coffee (instant) - 5 tablespoons
- Coffee beans
- chocolate - for decoration
Instructions
Step 1
Pour gelatin with a glass of cold water, stand for 40-60 minutes to swell. Then heat with continuous stirring without bringing to a boil. Strain.
Warm milk slightly, dissolve coffee in it. Add vanilla sugar.
Step 2
Separate the whites from the yolks. Protein can later be used in other dishes. Beat the yolks with sugar and cocoa powder. Mix thoroughly so that there are no lumps.
Gently pour coffee milk into the yolk mixture, beat with a whisk. Add rum. If you plan to put Mocha cream on the children's table, rum should be excluded from the recipe. It is only needed to give the dessert an exquisite aroma. For the children's table, you can flavor the cream with ground cinnamon.
Step 3
Put the resulting mixture in a steam bath and heat for 4-5 minutes, stirring constantly and not letting it boil. When the mixture thickens to the consistency of sour cream, remove it from the heat and cool without stopping stirring, otherwise lumps will form. In a warm cream, add the swollen and strained gelatin, mix thoroughly.
Step 4
Divide the cream into vases and place in a cold place to harden. Decorate the finished dish with grated chocolate or coffee beans. If you have ready-made whipped cream, they will also be a great decoration for this dessert.
