Espresso Vanilla Cream
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Total Time | 4 hrs |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 4 sheets gelatin
- Water, cold for soaking
- 1 egg (s)
- 3 egg yolks
- 250 ml milk
- 70 g suar
- 300 g whipped cream
- 3 tablespoon coffee powder, instant (espresso powder)
- 1 vanilla pod (s), the pulp it
- Chocolate decor (mocha beans) to decorate
Print Recipe
Pin Recipe Instructions
- Soak the gelatine in cold water according to the instructions on the packet. Bring the milk with the pulp of the vanilla pod to the boil and set the saucepan aside.
- Beat 3 egg yolks and 1 egg with the sugar in a hot water bath until thick and creamy. Then add the hot milk while stirring. Squeeze out the gelatine and stir into the hot cream.
- Halve the cream and pour into two bowls. Immediately stir 3 tablespoons of espresso powder into one half. Chill the creams for about 10-15 minutes until they are semi-solid.
- Whip the cream until stiff and set aside some for the garnish. Divide the cream in equal parts between the two creams and fold in.
- Layer both creams in dessert glasses and refrigerate for 2-3 hours. Garnish with mocha beans and whipped cream.
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