Ice-Cooked Chocolate Bavarian
|Instant coffee||2 Teaspoon|
|Cold water||1⁄4 Cup (4 tbs)|
|Hot water||1⁄2 Cup (8 tbs)|
|Ice||1 1⁄4 Cup (20 tbs), finley crushed|
|Whipping cream||1 Cup (16 tbs)|
In blender, put gelatin, instant coffee, cold water, and hot water.
Cover and blend at high speed about 40 seconds.
Add chocolate, sugar, salt, and vanilla; cover and blend about 10 seconds more or till smooth.
Keeping motor running, remove cover; add egg yolks, crushed ice, and cream; blend 20 more seconds or till dessert begins to thicken.
Pour into sherbets; chill about 10 minutes, serve.