Summary

Ingredients

• 350 ml milk
• 80 g coffee beans
• 125 g double cream
• 2 sachets Gelatine Fix
• 25 g powdered suar
• 1 packet vanilla sugar
• some sugar, brown

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Instructions

1. Briefly bring the milk with the coffee beans to the boil, then cover and leave in the refrigerator for 3 hours.
2. Pour the milk-coffee mixture through a sieve into a mixing bowl and mix with the double crème. Stir Gelatine Fix into the liquid with a whisk and stir for a further 1 minute. Only now stir in the sifted powdered sugar and vanilla sugar. Pour the cream into a dessert bowl or bowl and place in the refrigerator for 1 hour. Sprinkle with brown sugar decoratively before serving.
3. Tip:
4. You can also make this crème with crème fraiche. Then it will not be so fine, but it will be a little less fat.