Coffee Cream

Ingredients

• 6 sheets white gelatin
• 0.5 l strong coffee (espresso)
• 3 tbsp sugar (more to taste)
• 200 g whipping cream
• 200 ml milk
• 100 ml whipping cream
• 2 tbsp vanilla syrup
• 2 sheets white gelatin
• cocoa powder (for dusting)

Instructions

1. 1.

   Soak the gelatin in cold water for the coffee cream. Bring the coffee and sugar to a boil.

2. 2.

   Squeeze out excess water from the gelatin and add it dropwise to warm coffee, stirring until dissolved. Transfer the coffee to a metal bowl and chill in the refrigerator for about 1½–2 hours to set. Whip the cream stiffly and fold into the chilled coffee mixture. Pour the coffee cream into dessert cups and let firm up in the fridge for about an hour.

3. 3.

   For the vanilla cream, soak gelatin. Warm milk and syrup. Squeeze out gelatin and dissolve it in the vanilla cream. Chill the mixture until set, then briefly stir and fold in stiffly whipped cream. Layer the vanilla cream over the coffee cream and refrigerate for about 3 hours. Before serving dust with cocoa powder. Serve with a cup of coffee or espresso as desired.