Double Coffee Cream
Member recipe

Double Coffee Cream

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Serves 5

No oven needed. Just minimum use of gelatin keeps it absolutely creamy! Sweet and slightly bitter taste.

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  • 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


    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.
    2. Beat the egg yolks, sugar and rum together in a bowl, then pour the milk mixture over them, whisking.
    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.
    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!!!

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