Ingredient and Portion
Decaf Coffee Plan
Submit Recipe
6 persons
2 capsules of Decaffeinato Intenso Grand Cru (2 x 40 ml)
5 egg yolks
300 ml milk
300 ml single cream
120 g caster sugar
6 gelatine sheets
2 capsules of Decaffeinato Intenso Grand Cru (2 x 40 ml)
5 egg yolks
300 ml milk
300 ml single cream
120 g caster sugar
6 gelatine sheets
Method
1. Soak the gelatine sheets in cold water to soften them
2. In a bowl, whisk the egg yolks and sugar until the mixture is pale and creamy
3. Prepare the coffee in a bowl
4. Bring the milk and cream to the boil
5. Take the saucepan off the heat and stir in the coffee
6. Pour on the egg mixture and mix well
7. Pour the mixture back into the saucepan
8. Cook, stirring gently with a wooden spoon, until the cream thickens and has the consistency of custard
9. When the cream has reached the desired consistency, add the squeezed-out gelatine sheets
10. Stir until the gelatine sheets have completely dissolved in the coffee cream
11. Pour the mixture into small glasses and chill in the refrigerator for at least 3 hours.
2. In a bowl, whisk the egg yolks and sugar until the mixture is pale and creamy
3. Prepare the coffee in a bowl
4. Bring the milk and cream to the boil
5. Take the saucepan off the heat and stir in the coffee
6. Pour on the egg mixture and mix well
7. Pour the mixture back into the saucepan
8. Cook, stirring gently with a wooden spoon, until the cream thickens and has the consistency of custard
9. When the cream has reached the desired consistency, add the squeezed-out gelatine sheets
10. Stir until the gelatine sheets have completely dissolved in the coffee cream
11. Pour the mixture into small glasses and chill in the refrigerator for at least 3 hours.
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