Cappuccino Cream
This creamy dessert combines velvety smoothness with a deeply satisfying coffee flavour.
Servings: 2 to 4
Ingredients:
-
3/4 tsp (4 mL) unflavored gelatin
2 egg yolks
1/3 cup (75 mL) granulated sugar
1/2 cup (125 mL) milk
1 tbsp (15 mL) instant coffee granules
1 tbsp (15 mL) coffee liqueur (optional)
1 tsp (5 mL) vanilla
1/2 cup (125 mL) whipping cream
1 oz (30 g) semisweet chocolate, grated
Preparation:
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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