- For the cream
- 4 sheets white gelatin
- 1 Vanilla bean
- ¼ liter strong Coffee (Espresso)
- 3 egg yolks
- 80 grams sugar
- 200 milliliters Whipped cream (at least 30% fat content)
Soak gelatin in a bowl of cold water until softened, about 10 minutes. Halve vanilla bean lengthwise and combine with espresso in a pot. Bring to a boil. Reduce heat to low and remove vanilla bean.
Whisk egg yolks with sugar and 6 tablespoons of the espresso. Whisk mixture gradually into the remaining espresso. Over low heat, continue to whisk until thickened (do not boil!). Remove pot from heat. Stir in gelatin, still dripping wet, until dissolved. Place mixture over a bowl of ice water and stir until mixture is cool. Whip cream until stiff and fold into espresso-cream. Divide espresso cream cappuccino cups and refrigerate until solid, about 3 hours. Garnish each cup with an almond cookie and top with frothed milk foam. Dust with cocoa before serving.