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1
Pour 5 teaspoons cold water in bowl; sprinkle gelatin over.
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2
Let stand until softened, about 10 minutes.
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3
Bring milk to boil in heavy medium saucepan.
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4
Whisk yolks and sugar in medium bowl.
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5
Gradually whisk in hot milk.
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6
Return mixture to same saucepan.
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7
Stir over low heat until custard thickens and leaves path on back of spoon when finger is drawn across, about 4 minutes (do not boil).
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8
Remove from heat.
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9
Add gelatin mixture and stir until melted.
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10
Pour custard into large bowl.
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11
Mix 1/4 cup hot water and espresso powder in small bowl to blend.
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12
Stir espresso mixture and vanilla into custard.
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13
Refrigerate until cool but not set, stirring occasionally, about 45 minutes.
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14
Spray eight 3/4-cup custard cups with vegetable oil spray.
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15
Beat cream in another large bowl until stiff peaks form.
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16
Fold whipped cream into custard in 2 additions.
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17
Fold in crushed cookies.
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18
Divide mixture among prepared cups.
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19
Cover and refrigerate until set, at least 4 hours or overnight.
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20
Whisk all ingredients in small bowl until smooth.
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21
(Bavarois and sauce can be prepared 1 day ahead.
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22
Keep bavarois refrigerated.
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23
Cover sauce separately and refrigerate.)
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24
Run small knife around sides of cups to loosen bavarois.
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25
Unmold bavarois onto plates.
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26
Spoon sauce around each and serve immediately.
