(Desserts) Espresso and Amaretti Bavarois
- Number of Servings: 8
Ingredients
Bavarois * 5 teaspoons cold water * 1 1/2 teaspoons unflavored gelatin * 1 cup almond milk * 5 large egg yolks * 1/2 (- 3 Tbsp) cup sugar * 1/4 cup hot water * 4 teaspoons instant espresso powder * 2 teaspoons vanilla extract * Nonstick vegetable oil spray * 3 Egg whites * 3 Tbsp sugar powder * 1 1/2 cups almond macaroons, crushedTopping * 8 Tbsp Cocoa-silan sauce(https://recipes.sparkpeople.com/recipe-detail.asp?recipe=502993)
For Bavarois:
Pour 5 teaspoons cold water in bowl; sprinkle gelatin over. Let stand until softened, about 10 minutes.
Bring milk to boil in heavy medium saucepan. Whisk yolks and sugar in medium bowl. Gradually whisk in hot milk. Return mixture to same saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Remove from heat. Add gelatin mixture and stir until melted. Pour custard into large bowl. Mix 1/4 cup hot water and espresso powder in small bowl to blend. Stir espresso mixture and vanilla into custard. Refrigerate until cool but not set, stirring occasionally, about 45 minutes.
Spray eight 3/4-cup custard cups with vegetable oil spray. Beat egg whites to soft peaks, gradually add 3 Tbsp of sugar and beat until blended. Fold whipped whites into custard in 2 additions. Fold in crushed cookies. Divide mixture among prepared cups. Cover and refrigerate until set, at least 4 hours or overnight.
Number of Servings: 8
Recipe submitted by SparkPeople user RYEAXL1.
Pour 5 teaspoons cold water in bowl; sprinkle gelatin over. Let stand until softened, about 10 minutes.
Bring milk to boil in heavy medium saucepan. Whisk yolks and sugar in medium bowl. Gradually whisk in hot milk. Return mixture to same saucepan. Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil). Remove from heat. Add gelatin mixture and stir until melted. Pour custard into large bowl. Mix 1/4 cup hot water and espresso powder in small bowl to blend. Stir espresso mixture and vanilla into custard. Refrigerate until cool but not set, stirring occasionally, about 45 minutes.
Spray eight 3/4-cup custard cups with vegetable oil spray. Beat egg whites to soft peaks, gradually add 3 Tbsp of sugar and beat until blended. Fold whipped whites into custard in 2 additions. Fold in crushed cookies. Divide mixture among prepared cups. Cover and refrigerate until set, at least 4 hours or overnight.
Number of Servings: 8
Recipe submitted by SparkPeople user RYEAXL1.
Nutritional Info Amount Per Serving
- Calories: 144.8
- Total Fat: 4.4 g
- Cholesterol: 128.0 mg
- Sodium: 44.9 mg
- Total Carbs: 23.9 g
- Dietary Fiber: 0.4 g
- Protein: 4.5 g
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