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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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