Summary

Ingredients

• 6 egg yolks
• 120 g suar
• 8 tablespoon espresso, freshly prepared (approx. 1 double espresso)
• 2 teaspoons espresso, instant
• 4 teaspoon rum
• 3 sheets gelatin
• Water for soaking
• 0.25 liter ¼ cream
• some cocoa powder

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Instructions

1. Beat the egg yolks and sugar until frothy. Briefly bring the espresso, soluble espresso and 2 teaspoons of rum to the boil, stir into the egg mixture until the mixture is cold.
2. Soak the gelatine in cold water, squeeze it out well and dissolve it with the rest of the rum over low heat. Mix carefully with the espresso mass. Allow to cool slightly in the refrigerator for about 20 minutes, then fold in 2/3 of the whipped cream, save the rest of it.
3. Pour the espresso foam into espresso cups, leaving a narrow rim. Put the rest of the cream on top before serving and dust with a little cocoa powder.
4. Tip: Put it in the freezer the second time it is cold, but not too long! It should be cold but not freeze!