"Icy" coffee cream

Ingredients for 6 servings:

• 125 ml cream
• 125 ml milk
• 5 eggs, size M – I used 290 g
• 20 g instant coffee powder
• 1 pinch of salt
• 100 g sugar
• 200 g cream, whipped
• 200 g biscuits (amaretti biscuits)
• cream, whipped
• biscuit(s), (crushed amaretti biscuits)

Instructions

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

a very tasty dessert – not only for coffee lovers, without gelatin

Bring the milk to a boil with 125 ml of cream and the instant coffee. Then remove from the heat and let it steep for about 10 minutes. Place two-thirds of the amaretti biscuits in a freezer bag and crumble fairly finely with a rolling pin. Separate the eggs. Mix the egg yolks with the coffee mixture in a bowl and beat over a hot water bath until thick and creamy. Then beat until cold. I place a cooling collar under the bowl to speed things up. Beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar. Whip 200 ml of cream until stiff peaks form, then fold into the coffee cream along with the crumbled amaretti biscuits and the beaten egg whites, then pour into 6 bowls. A special treat is to serve the cream in wide coffee bowls. Freeze for about 3 hours. Roughly crumble the remaining amaretti biscuits with a rolling pin. To serve, pour the whipped cream over the cream and sprinkle with the crumbled amaretti biscuits. If the cream is too hard (like ice cream), you can let it stand at room temperature for 5-10 minutes before eating. This dessert is a wonderful way to finish off a festive meal! Tip: This cream also tastes wonderful if it’s only been chilled in the freezer for 45 minutes to an hour – the main thing is that it’s nice and cold! And: Don’t skimp on the cream – it’s important. Make smaller portions instead – this way you’ll still get the flavor while reducing the calories.