Iced coffee

Ingredients for 6 servings:

• 1 tbsp coffee beans
• 170 g cream
• 50 g sugar
• 50 ml coffee, boiled, strong
• 2 egg yolks
• 1 tsp powdered sugar
• 1 tbsp rum if needed

Instructions

Working time approx. 25 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 25 minutes

a coffee parfait, half frozen

Roast the coffee beans in a pan without adding any fat for about 1 to 2 minutes. Then add them to 50g of cold cream and let them sit in the refrigerator for at least 2 hours. Then, in a saucepan, combine the sugar and the boiled coffee and bring to a boil once. Whisk the egg yolks in a bowl over a hot water bath until frothy. Add the sweetened coffee and whip the cream until light and fluffy. Whisk the mixture in the bowl over ice-cold water and add 1 tablespoon of rum, if desired. Whip the remaining cream until stiff peaks form and gradually fold it into the egg-coffee foam. Pour the foam mixture into cups, leaving some space for the whipped cream topping, and freeze for at least 1 hour. Pour the coffee cream through a sieve. Sift the powdered sugar into the cream and whip the cream until soft and fluffy. Remove the cups from the freezer with the iced cream, top with the whipped cream, and serve immediately.