Coffee Pudding

Ingredients

• 4 sheets gelatin
• 250 ml milk
• 2 tbsp instant coffee
• 4 egg yolks
• 60 g sugar
• 250 ml Whipping Cream
• 100 g butter
• 100 g brown sugar
• 2 tsp soluble coffee
• 120 ml whipping cream
• 8 hollow spoons
• 8 chocolate coffee beans

Instructions

1. 1.

   Soak the gelatin in cold water. Bring the milk with the coffee to a boil in a pot, remove from heat and let it cool to lukewarm. Whisk the egg yolks with the sugar in a double boiler until creamy, gradually add the milk in a thin stream while continuing to whisk until the mixture becomes creamy again. Remove from the double boiler and stir briefly. Squeeze out excess water from the gelatin and fold into the mixture until dissolved. Then chill over an ice bath and fold in stiffly whipped cream. Fill the mixture into serving molds and refrigerate for about 4 hours.

2. 2.

   For the caramel sauce, combine butter, sugar, coffee and cream in a pot and warm on low heat until the sugar dissolves, the sauce thickens and darkens.

3. 3.

   To serve, pour the cream onto dessert plates (or briefly dip the molds in hot water), arrange with the caramel sauce and hollow spoons, and garnish with coffee beans.