Icy Coffee Cream
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 125 ml cream
- 125 ml milk
- 5 egg (s), class M - for me it was 290 g
- 20 g coffee powder, instant
- 1 pinch (s) salt
- 100 g suar
- 200 g cream, whipped
- 200 g biscuit (s), (Amarettini)
For decoration:
- Whipped cream
- Biscuit (s), (crumbled amarettini)
Print Recipe
Pin Recipe Instructions
- Bring the milk to the boil with 125 ml of cream and the powder coffee. Then take it off the stove and let it steep for about 10 minutes.
- Put two thirds of the amarettini in a freezer bag and crumble them relatively finely with a rolling pin.
- Separate eggs.
- Mix the egg yolks with the coffee mixture in a bowl and whip over a hot water bath until thick and creamy.
- Then beat until cold. To do this, I put a cooling sleeve under the bowl - it goes faster that way.
- Beat the egg whites with a pinch of salt until stiff. Let the sugar trickle in.
- Whip 200 ml cream until stiff and fold into the coffee cream with the crumbled amarettini and egg whites and fill into 6 bowls. A special gag is to serve the cream in large coffee bowls.
- Place in the freezer for about 3 hours.
- Roughly crumble the remaining amarettini with a rolling pin.
- To serve, add whipped cream to the cream and sprinkle the crumbled amarettini over it.
- If the cream is too hard for you (ice cream), you can leave it at room temperature for 5-10 minutes before consuming it.
- This dessert is a wonderful way to end a festive meal!
- Tip: This cream also tastes wonderful if it has only been chilled for 3/4 hour to hour in the freezer - the main thing is that it is nice and cold!
- And: Don`t skimp on the cream - it`s important. It is better to make smaller portions - this way, enjoyment is maintained with fewer calories.
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