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Dessert

Coffee Bavarian Cream

A chilled dessert made with coffee, gelatin, powdered sugar, cream, and whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Coffee Bavarian Cream

Why it works: Cream and gelatin match in chemistry and in kitchens. They rank in the top 7% of all ingredient pairs, and cooks put them together in 1,628 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Coffee Bavarian Cream

Ingredients

Directions

Dissolve and sweeten

  1. Soak the gelatin in cold water.

  2. Add the soaked gelatin to the boiling coffee.

  3. Sweeten the mixture.

Chill and set

  1. Pour the mixture into a mold placed in ice water.

  2. Once it thickens, fold in the whipped cream.

  3. Place the mold in the refrigerator to harden.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Cream + gelatintop 7% of all pairs
    Smell alikestrong
    Cooked together1,628 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Sugar + gelatintop 7% of all pairs
    Smell alikemoderate
    Cooked together2,778 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  4. Cream + coffeetop 17% of all pairs
    Smell alikelow
    Cooked together2,339 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  5. Sugar + coffeetop 17% of all pairs
    Smell alikelow
    Cooked together4,344 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Gelatin
Sets the liquid as it cools, giving the cream a firm, sliceable structure.
Cream
Adds richness, and when whipped, a light, airy texture.
Powdered sugar
Sweetens the coffee mixture and balances its bitterness.
Coffee
Provides the main flavour of the dessert.

The step that matters

Fold in the cream once the mixture thickens. Gelatin sets as it cools. If the cream is folded in while the mixture is still too thin, the whipped air escapes and the cream separates. If the mixture has set too firmly, the cream will not blend evenly and lumps may remain.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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