Cappuccino Cream

Ingredients

• 50 ml milk
• 1 tsp coffee beans
• 2 sheets gelatin
• 2 egg yolks
• 2 tbsp honey
• 20 ml coffee liqueur
• 100 g whole milk chocolate
• 125 ml whipping cream
• 150 g sour cherries (jar)
• 60 g ladyfingers
• sour cherries (jar)
• caramel

Instructions

1. 1.

   Bring the milk with the coffee beans to a boil, set aside and let steep for about 10 minutes. Strain through a sieve. Soak the gelatin in cold water.

2. 2.

   Whisk the egg yolks with honey, the milk, and liqueur over a hot water bath until frothy (do not let it get too hot). Stir in the squeezed gelatin and remove from heat. Melt the chocolate over the same water bath, stir into the mixture, and beat until cool.

3. 3.

   Beat the cream stiffly and fold into the custard. Layer alternately with well-drained cherries and crushed ladyfingers in four glasses.