Tested till perfect Cappuccino Cream

Cappuccino Cream

This creamy dessert combines velvety smoothness with a deeply satisfying coffee flavour.

By Daphna Rabinovitch

Recipe5 out of 5 based on 1 ratings.
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  • Portion size 2 to 4


  • 3/4 tsp 3/4tspunflavoured gelatin
  • 2 2egg yolkegg yolks
  • 1/3 cup 1/3cupgranulated sugar
  • 1/2 cup 1/2cupmilk
  • 1 tbsp 1tbspinstant coffee granules
  • 1 tbsp 1tbspcoffee liqueur, optional
  • 1 tsp 1tspvanilla
  • 1/2 cup 1/2cupwhipping cream
  • 1 oz 1ozgrated semisweet chocolate
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In small bowl, sprinkle gelatin over 2 tbsp (25 mL) cold water. Let stand for 5 minutes or until softened. In separate bowl, whisk yolks with sugar for 2 to 3 minutes or until pale and thickened. Set aside.

In small saucepan over medium-low heat, bring milk to gentle simmer. Stir in gelatin mixture and coffee granules; stir until dissolved. Slowly add coffee mixture to egg mixture, whisking constantly. Return to saucepan and cook over medium-low heat for 3 to 5 minutes or until thick enough to coat back of spoon. Strain into bowl through fine sieve; stir in coffee liqueur (if using) and vanilla. Refrigerate for 15 to 20 minutes or until cool.

Whip cream. Whisk one-third into coffee mixture; fold in remainder. Pour half of the mixture into wineglasses or small parfait glasses; sprinkle with half of the chocolate. Top with remaining coffee mixture. Chill for at least 3 hours or up to 2 days. Just before serving, sprinkle with remaining chocolate.

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