Summary

Ingredients

• 1 tablespoon coffee beans
• 170 g cream
• 50 grams sugar
• 50 ml coffee, boiled, stronger
• 2 egg yolks
• 1 teaspoon powdered sugar
• 1 tablespoon rum if necessary

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Instructions

1. Roast the coffee beans in a pan without added fat for about 1 to 2 minutes. Then pour it into 50 g of cold cream and let it steep in the refrigerator for at least 2 hours.
2. Then mix the sugar with the boiled coffee in a saucepan and bring to the boil.
3. Beat the egg yolks in a bowl in a hot water bath with a whisk until frothy. Add the sweetened coffee and whip the cream until it is lightly frothy. Beat the mixture in the bowl in an ice-cold water bath and add 1 tablespoon of rum as desired. Beat the rest of the cream until stiff and gradually fold it into the egg and coffee foam. Pour the foam into cups - leaving some space for the icing later - and place in the freezer for at least 1 hour.
4. Pour the coffee cream through a sieve. Sift the powdered sugar into the cream and whip the cream until soft and frothy.
5. Take the iced cups out of the freezer, distribute the whipped coffee cream on top and serve immediately.