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Double Coffee Cream
Serves 5
Easy
Total time:
Plus 24 hours in the fridge to settle
No oven needed. Just minimum use of gelatin keeps it absolutely creamy! Sweet and slightly bitter taste.
Skip to ingredients
- 250ml double cream
- 200ml milk
- 1/2 vanilla pod
- 3 tbsp instant coffee
- 3g gelatin, soaked in 3 tbsp water (This is minimum gelatin to settle, if you like more set, add up to 5g)
- 4 egg yolks
- 50g granulated sugar
- 3 tbsp dark rum
(For the topping cream)
- 100ml whipping cream
- 1 tbsp granulated sugar
(For the coffee sauce)
- 1 tbsp instant coffee or espresso
- 1 tbsp hot water
- 1 1/2 tbsp honey (I used Scottish blossom honey)
- 2 tbsp dark rum
Method
step 1
Pour the double cream and the milk into a sauce pan. Slit the vanilla pod lengthways, add into the pan and bring to approx 50C. Never let it boil or form a skin on the milk. Remove from the heat, add the instant coffee and prepared gelatin, and stir until they dissolve completely. Set aside.step 2
Beat the egg yolks, sugar and rum together in a bowl, then pour the milk mixture over them, whisking.step 3
Strain the egg mixture once, and then divide evenly between the serving dishes. Cool a little, then chill in the fridge for 24 hours.step 4
To make the coffee sauce, mix all the ingredients well together and chill in the fridge. Together with whipped cream, pour it over the coffee cream just before serve ---- Heaven!!!
