Follow Cookwork on Twitter
Follow Cookwork on Facebook

Coffee Cream for Chestnut, Cocoa and Light Coffee Sorbet

Ilus_stand_rec_perez10

rating

  • Current rating: 4.0/5
  • 1
  • 2
  • 3
  • 4
  • 5
1 rating
prepare
cook
4
serves

INGREDIENTS

500 ml cream
5 egg yolks
150 ml coffee
75 g sugar
4 g gelatin

INSTRUCTIONS

  1. 1
    Mix the egg yolks and the sugar and add the warm cream with the coffee. Heat while stirring to make a custard then add the soaked gelatin sheets.
Spinner Loading