Irish Coffee Bavarian Cream

 

I love Irish coffee. I always have, and I always will. To me, the best part is the heavy cream, mixed with the slightly decadent but delicious combination of good whiskey or bourbon, and nice strong coffee. I combine those flavors in this light but luxurious dessert. I prefer not to blend completely the whipped cream into the custard, as I like a few streaks of it, unadorned, for the taste and textural contrast that it adds. This recipe also makes a great frozen popsicle-style dessert. I hope you enjoy it. ;o)

What you will need

1 cup whole milk

1/2 cup decaf coffee beans

2 tablespoons cold water

1 tablespoon unflavored gelatin

3 tablespoons dark brown sugar

3 egg yolks

1 tiny pinch of salt

¼ cup Irish whiskey or Kentucky bourbon

½ teaspoon vanilla extract

1 cup whipping cream

Toasted almonds, shaved chocolate or heavy cream, whipped and lightly sweetened (Chantilly cream) (optional)

2 tablespoons brown sugar (or more, to taste)

2 tablespoons Irish whiskey or Kentucky bourbon

¼ cup unsweetened cocoa powder

2 tablespoons whipping cream

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