White Coffee Cream with Chocolate Sprinkles
Prep: 30min
|
Servings: 6
|
Cook: T0S
White coffee cream with chocolate sprinkles is a recipe featuring fresh ingredients from the cream category. Try this and other recipes from Spoonsparrow!
Ingredients
- 300 ml heavy cream
- 80 g whole coffee beans
- 3 egg yolks
- 50 g sugar
- 80 g white couverture chocolate
- 2 sheets gelatin (white)
- 20 ml rum
- 200 ml milk
- 1 tsp vanilla essence
- 1 tbsp sugar
- 1 tbsp cocoa powder
- 4 sugar ribbons (confectionery)
Instructions
-
1.
Add the coffee beans to the cream the day before and let steep overnight in the refrigerator.
-
2.
On the next day strain the cream through a sieve and whip it stiffly. Whisk the egg yolks with sugar and rum over a gentle water bath until pale and creamy. Simultaneously soak gelatin in plenty of cold water.
-
3.
Squeeze out excess water from the gelatin and dissolve it into the egg mixture while continuing to whisk. Chop the chocolate finely and melt it over a water bath, let cool slightly, then fold it in.
-
4.
Fold in the whipped cream and divide the mixture among 4-6 glasses; chill for at least 3 hours.
