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- 200 GRAM DATES, without stones and chopped
- 2 TBSP INSTANT
COFFEE
- 2 EGGS
- 175 GRAM BUTTER, soft
- 300 GRAM BROWN SUGAR
- 1 TSP BAKING SODA
- 1/2 CUP
CREAM
- 175 GRAM FLOUR
- 40 GRAM
WALNUTS, chopped
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Heat 1/2 deciliter milk to the
boiling point, dissolve the gelatin, stir in the rest of the milk. Beat the
cream with the sugar, stir in the ginger jam. Stir in the egg yolks and the
gelatin mixture. Beat the egg whites until fluffy, stir them in. Pour the
mixture in a form. Put in the refrigerator for at least 4 hours. Hold the
bottom of the form in hot water for a few seconds, this separates the bavarois
easier from the form. Sprinkle the chocolate on top.
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Mix the dates with 2 dl water
and heat to the boiling point. In the meantime, beat the eggs together with 75
gram butter and 150 gram sugar for 5 minutes. Stir in the coffee and the
baking soda. Now mix with the dates and stir in the flour. Put in small
pudding forms (or muffin forms) and bake 20 minutes at 180 degrees in the
oven. For the sauce, mix the cream with the remaining butter and sugar and the
walnuts and heat it. Take the puddings out of the form and place them on a baking tray.
Pour the sauce over. Put under the grill for 5 minutes.
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