Coffee creams

5 servings Preparation: 20 mins, Cooking: 20 mins By Food24
Tap for method
Tap for method

Ingredients (10)

250.00 ml milk
8.00 cardamom — pods
12.00 g gelatine — powder
25.00 ml instant coffee granules
3.00 eggs — large, seperated
7.00 ml cornflour
250.00 ml cream — fresh, whipped
Sauce
90.00 g brown sugar
15.00 ml instant coffee granules
125.00 ml cream — fresh, whipped
Tap for ingredients
Tap for ingredients

Method:

Place the milk and cardamom pods in a saucepan.
Cover and heat over a low heat until simmering.
Remove from the heat and set aside for 15 minutes, then remove cardamom pods.
Stir in the gelatine and coffee granules.
Whisk the egg yolks and cornflour together, then whisk into the milk mixture.
Return the saucepan to the heat and continue to whisk over a medium heat until thickened.
Remove from the heat and transfer to a large bowl.
Allow to cool completely. Once cool, fold in the cream.
In a clean bowl, whisk the egg whites into soft peaks.
Fold a quarter of the whites into the custard mixture, then fold in the remaining whites.
Spoon into serving glasses, filling up to three-quarters.
Chill for at least two hours.
To make the sauce, heat the sugar with 100 ml water and simmer uncovered for 15 minutes.
Add the coffee granules and stir until dissolved.
Cool and then chill until ready to serve.
Add a spoonful of whipped cream to each glass and drizzle with the coffee sauce before serving.

Related Recipes

Next Post

Leave a Reply

Your email address will not be published. Required fields are marked *

Food24 Team Loves

Newsletter

Get weekly access to our best recipes, tips and tricks

Sign Up

Login to your account below

Fill the forms below to register

Subscribe to Newsletter

Retrieve your password

Please enter your username or email address to reset your password.