Espresso Cream
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(0 votes)
Difficulty:
moderate
Difficulty
Preparation:
2 h. 45 min.
Preparation
Ingredients
for
4
- Ingredients
- 6 sheets white gelatin
- 4 egg yolks
- 50 grams sugar
- 1 packet Vanilla sugar
- 1 pinch salt
- 200 milliliters milk
- 100 milliliters freshly brewed Espresso
- 4 centiliters Amaretto
- 400 grams Whipped cream
- 2 Tbsps Almond slivers
- 3 Peaches (canned)
- mint (for garnish)
Preparation steps
1.
Soak the gelatin in cold water. Beat the egg yolks, sugar, vanilla sugar and salt until fluffy. Boil the milk and mix with the espresso. Squeeze the gelatin and dissolve in the espresso. Stir in the amaretto and egg yolks. Chill until the mixture begins to gel.
2.
Beat the cream until stiff and fold into the mixture. Pour the espresso cream into glasses and chill for at least 2 hours.
3.
Roast almonds in a dry frying pan. Let cool.
4.
Serve the cream garnished with peach slices, almonds and mint.
