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Title: Cocoa Bavaroise
Categories: Ethnic Beverages
Yield: 4 Drinks.
| No Ingredients Found |
Source: Gourmet Magazine, January 1975, p.34
In a small bowl dissolve 2 tablespoons unsweetened cocoa in 1/2 cup boiling water. In a large metal bowl set over a pan of hot water whisk together 4 egg yolks and 1/3 cup fine granulated sugar with a large whisk until the mixture forms a ribbon when the whisk is lifted. Add 1/3 cup sugar syrup, the hot cocoa mixture, and 2 1/2 cups scalded milk in a stream, whisking constantly, and stir in 1/2 cup brandy. Divide the mixture among 4 glasses or cups.
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