Coffee in Bavarian.

Coffee in Bavarian.

Coffee in Bavarian.

What could be better than a cup of strong aromatic coffee ?! Best cold brew coffee: Coffee in Bavarian. Just another serving of coffee as a dessert!

Coffee in Bavarian - light and incredibly mouth-watering dessert. In fact, it is a fragrant coffee, supplemented with a portion of milk, egg yolks and spices.

The combination itself is incredibly delicious, but the Bavarians went further and added gelatin to the mixture, turning the drink into a delicious dessert. Best cold brew coffee. Coffee in Bavarian.

Best cold brew coffee. Coffee in Bavarian.

Delicate, creamy, refreshing coffee in Bavarian wins with its aroma and taste even people are completely indifferent to coffee, what can we say about the fans of this drink! This cool light dessert tones, refreshes and gives a boost of vivacity. Prepared quickly and easily, and eaten even faster! Try it!


Strong coffee - 200 ml
Milk - 200 ml
Egg yolk - 2 pcs.
Sugar powder - 75-100 g (to taste)
Gelatin - 1 tbsp. (or as recommended by the manufacturer)

Cinnamon and other spices - to taste
Chocolate - for decoration
Whipped cream, nuts - for decoration

Cooking process

Prepare a cup of strong coffee to your liking.
I prefer natural coffee without sugar. I cut coffee in a copper turkey, mixing 2-3 teaspoons of ground coffee, filling a cup of water and adding 1 cinnamon stick, 1 cardamom box and 1-2 peas of sweet pepper.
Milk warm up - bring to a near boil and turn off the fire.

Gelatin fill in 1-2 tablespoons. l. water and leave to swell, and then melt in a microwave or in a water bath. Or a quick option - dilute gelatin in a small amount of hot coffee.

Strain the coffee and mix it with the milk. Allow the mixture to cool slightly before proceeding with further cooking. If you use a mixture that is too hot, the yolks will curdle.

Mix the egg yolks with the sugar powder. Whisk until a lush, airy mixture of golden color is obtained.
Set the yolk container on the water bath and, stirring, gradually pour in a mixture of coffee and milk.

Do not stop stirring, warm the mixture for a few minutes without bringing it to a boil. As soon as the mixture starts to thicken, add gelatin.
Heat the coffee mixture and pour gelatin

Stir the mixture thoroughly and turn off the heat. Slightly cool, then pour over the portioned molds.
Place the dessert in a cool room or refrigerator for several hours to cool the mixture, and the gelatin is frozen.

Decorate the dessert in the mood. I sprinkled with grated chocolate and added a bit of the glaze from the egg whites, beaten with sugar powder.
Coffee in Bavarian is ready! Bon Appetit!

Coffee in Bavarian.

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