Coffee à la Bavaria


Eggs – 2 units,

powdered sugar – 75g,

Hot milk – 200 g,

Hot Black Coffee – 200g,

gelatin – 1/3 teaspoon,

Bavarian coffee


In an enameled pot mash two egg yolks and 75g. powdered or granulated sugar add a cup of hot milk and a cup of strong hot black coffee. Put the mixture on the fire, stirring continuously but not bringing it to a boil.

Add gelatin, pre-diluted in a few spoons of warm black coffee. You pour the cream into small containers and put them in the fridge.

The amount of gelatin should be taken according to the volume of liquid, following the dosage recommended on the package of gelatin.

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