Coffee Bavarian Cream Recipe

2 tablespoons coffee infusion

1 tablespoon water

2 tablespoons heavy cream

1 egg yolk

Few grains salt

3/4 teaspoon granulated gelatin soaked in

1 teaspoon cold water.

1 grain saccharine dissolved in

1/2 teaspoon cold water

1 egg white

1/4 teaspoon vanilla



Scald coffee, water and one-half cream. Add egg yolk, slightly beaten,

and cook until mixture thickens; then add gelatin and salt. Remove

from fire, cool, add saccharine, remaining cream beaten stiff, egg

white beaten until stiff, and teaspoon vanilla. Turn into mould and

chill.

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