Cocoa bavaroise

Yield: 4 Drinks.

Measure Ingredient
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Source: Gourmet Magazine, January 1975, p.34 In a small bowl dissolve 2 tablespoons unsweetened cocoa in ½ cup boiling water. In a large metal bowl set over a pan of hot water whisk together 4 egg yolks and ⅓ cup fine granulated sugar with a large whisk until the mixture forms a ribbon when the whisk is lifted. Add ⅓ cup sugar syrup, the hot cocoa mixture, and 2½ cups scalded milk in a stream, whisking constantly, and stir in ½ cup brandy. Divide the mixture among 4 glasses or cups.

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