Mexican coffee bavaroise

Yield: 4 Drinks.

Measure Ingredient
1.00 \N No ingredients found

Source: Gourmet Magazine, January 1975, p.32 In a saucepan scald 1½ cups milk with four 2-inch cinnamon sticks.

Cover the pan and let the cinnamon infuse for 20 minutes. Remove the cinnamon and reserve it. In a large metal bowl set over a pan of hot water whisk together 4 egg yolks and 3 ½ tablespoons fine granulated sugar with a large whisk until the mixture forms a ribbon when the whisk is lifted. Add 3 ½ tablespoons sugar syrup, the hot milk, and 2 cups hot strong coffee in a stream, whisking constantly, and stir in ½ cup Cognac. Divide the mixture and the cinnamon sticks among 4 glasses or cups.

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