in Dessert Recipes, Germany

Magdeburg Coffee – Head

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Ingredients for 4 servings:

  • 150 ml coffee (strong espresso, instant), cooled!
  • 6 large eggs, well beaten, creamy
  • 50 g sugar
  • 500 ml cream (30%)
  • 25 g gelatin, soaked
  • Oil (almond oil)

Instructions

Working time approx. 20 minutes; Rest time approx. 5 hours; Total time approx. 5 hours 20 minutes

Mix the espresso with the eggs. Gradually add the boiling cream and sugar, stirring constantly. Then stir in the gelatin and heat again, but do not boil. Fill glasses lined with almond oil and refrigerate to set.

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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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