Coffee Cream
Coffee cream is a recipe with fresh ingredients from the Creme category. Try this and other recipes from Spoonsparrow!
Ingredients
- 4 sheets white gelatin
- 1 Vanilla bean
- 0.25 l strong espresso
- 3 egg yolks
- 80 g sugar
- 200 ml whipping cream
- 300 ml whipping cream
- cocoa powder
- 50 g chocolate
- 4 espresso beans (with chocolate)
Instructions
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1.
Soak the gelatin in cold water. Split the vanilla bean lengthwise and bring the coffee to a boil with it, then remove from heat. Remove the vanilla bean. Whisk the egg yolks with sugar until fluffy, fold in 6 tbsp of the coffee, then gradually whisk into the remaining coffee over low heat on the stove. Continue whisking until the mixture thickens, do not let it boil! If necessary, lift the pot off the heat. Add the soaked gelatin to the hot cream, dissolve and stir well. Chill the cream over a cold water bath by whipping. Whip the cream stiffly and fold in as soon as the cream starts to set. Pour into four cups if desired and chill for at least 3 hours.
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2.
Whisk the cream stiffly for serving and spoon it over the mousse. Dust with cocoa and garnish with chopped chocolate like espresso beans.
