Coffee and anise bavarois
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.
- 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.