Coffee and Anise Bavarois
( SERVES 6 )

Listener 17/11/2007

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Bavarois is also known as Bavarian cream. Given that it is a classic French dessert, I do not know why it is called Bavarian. You can substitute the espresso for chocolate if you wish, adding 350g dark chocolate to the milk.

Ingredients

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3 tsp	Gelatine
600 ml	Milk
60 ml	Espresso coffee
3	Star anise pods
5	Eggs
120 g	Sugar
300 ml	Cream

Directions

Dissolve the gelatine in a little hot water. Heat the milk with the coffee and star anise. In a bowl whisk together the five egg yolks and sugar, then pour in the hot milk. Return the mixture to the pan, place over a gentle heat and cook until thickened like custard.
Stir in the gelatine. Pass the mixture through a sieve into a chilled bowl. Refrigerate, stirring occasionally, until the mixture starts to set - approximately 10 minutes.
Lightly whip the cream and carefully but quickly fold it into the coffee cream. Pour into individual ramekins and refrigerate for 2 hours before serving with some whipped cream or a salad of fresh orange segments on the side.