in Dessert Recipes

Iced mocha

updated

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Ingredients for 6 servings:

  • 125 ml cream
  • 15 g coffee beans
  • 5 g coffee powder, instant
  • 50 g sugar
  • 2 eggs
  • 2 tsp cocoa powder
  • Salt

Instructions

Working time approx. 20 minutes; Rest time approx. 3 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours 50 minutes

creamy, tasty – always a nice finish

Combine half of the cream with the instant coffee and bring everything to a boil with the coffee beans. Let it steep for 30 minutes, then strain everything through a sieve. Separate the eggs, beat the egg yolks with 20g of sugar in a double boiler until frothy, then place in ice water and stir until cold. Whip the remaining cream until stiff peaks form and mix everything together. Chill. Whip the egg whites with a pinch of salt until stiff peaks form and fold into the cream. Pour into demitasse cups and freeze for about 3 hours. Sprinkle with cocoa powder before serving.

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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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