Mocha Bavarian Cream
Use this recipe for our Individual Chocolate-Espresso Charlottes.
- Yield: Makes about 8 cups
Photography: Anita Calero
Source: Martha Stewart Weddings, Fall 2007
- 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
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.