Bavarese

Grease a 22 cm diameter ring mold with vegetable oil. Reserve

Combine the gelatin and water in a small bowl and let it hydrate for 5 minutes

Place it over high heat in a bain-marie and stir until dissolved. Reserve

Melt the sugar, eggs, and milk mixture in a saucepan over medium heat, stirring constantly, until it thickens slightly (do not let it boil)

Remove from heat, add the vanilla extract and gelatin solution

Reserve 2 tablespoons of milk and pour the rest into the egg mixture, stirring slowly

Place the saucepan over medium heat and cook, stirring constantly, until it thickens to a slight custard-like consistency (do not let it boil)

Remove from heat, add the coffee to one portion, and cover the other with plastic wrap

Reserve at room temperature

In a blender, beat half of the heavy cream until stiff peaks form, then fold in the confectioner's sugar and egg mixture

Fold delicately into the coffee-infused portion

Pour the mixture into the prepared mold and refrigerate until firm (about 1 hour)

In a heatproof bowl set over hot water (do not let it boil), melt the chocolate with the reserved milk, stirring delicately. Reserve

In a blender, beat the remaining heavy cream until stiff peaks form. Reserve

In a separate bowl, mix the melted chocolate with the brandy and, delicately, fold in the whipped cream mixture and egg mixture. Reserve

Pour the mixture over the coffee-infused portion

Cover with plastic wrap and refrigerate for at least 1 day or 8 hours

Unmold and, if desired, decorate with milk or mildly bitter chocolate shavings

Serve

Caliories per serving: 178

With chocolate shavings: 199.