in Dessert Recipes, Italy

Espresso cream

updated

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Ingredients for 2 servings:

  • 4 sheets of gelatin
  • 2 packets of vanilla sugar
  • ¼ liter coffee (espresso)
  • 3 egg yolks
  • 60 g sugar
  • 200 g cream
  • possibly sour cherries, to complement

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

quick dessert with Italian origins

Soak the gelatin. Heat the espresso in a double boiler (do not boil), stir in the egg yolks one at a time, and then stir in the vanilla and granulated sugar. Whisk the mixture in a double boiler until thickened. Simply add the softened (not dissolved) gelatin to the cream and continue whisking. Remove the bowl from the pan and whisk until cold for a few minutes. Whip the cream until stiff and fold into the cream. Now pour the cream into attractive dessert glasses and chill for about 3 hours! PS: The cream is a wonderful addition to sour cherries!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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