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Coffee custard cream

Ingredients 9
Servings 6
Time 10 minutes plus cooling


  • 175
    castor sugar
  • 15
    lemon juice
  • 250
    mascarpone cheese
  • 200
  • 200
  • 15
    instant Nescafé espresso granules
  • 10
  • chocolate coffee beans (available from sweet shops)
  • or use chocolate shavings to garnish


15 minutes
1. Heat half the sugar, the lemon juice and 60 ml water in a heavy-based pan over a low heat. Stir occasionally until sugar dissolves. Bring to a gentle boil until it turns to light caramel. Do not stir during the process- it takes about six minutes and once it begins to colour, it darkens quickly. 2. Lightly grease six ramekins. Immediately swirl caramel in dishes to coat base completely. 3. In the same pan, mix the mascarpone, milk, cream, coffee and remaining sugar. Slowly bring to the boil, whisking to combine mascarpone. Remove from heat and cool for about an hour. 4. Heat a little water in a cup and add gelatine. Stir to dissolve and then stir quickly into mascarpone mixture. Pour into moulds and chill, preferably overnight - it should still wobble a little. 5. Invert ramekins on individual plates and gently shake to loosen. Remove dishes. Garnish with chocolate coffee beans.

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