General

Creamy Coffee Cream – La Cuisine de Bernard

ADVERTISEMENT


Smooth and shiny coffee cream, with perfect consistency, here’s the recipe that promises! With only 4 components. I had given you my chocolate cream recipe and many of you asked me for a coffee. I had to do some tests, because without the chocolate and cocoa butter that give a nice texture, the recipe doesn’t work the same way. It was done and you can, of course, adapt it without coffee, but with vanilla!

Recipe for 4 to 6 people:

  • 130 grams of sugar
  • 105g of cornstarch
  • 12 to 14 grams of soluble coffee (you can go for decaffeinated coffee!)
  • 1000 gm full fat milk

Vanilla cream:

  • 110g of sugar (less because it doesn’t have the bitterness of coffee)
  • 105g of cornstarch
  • 1 vanilla bean
  • 1 tablespoon liquid vanilla extract
  • 1000 gm full fat milk

Put the sugar, cornstarch, and instant coffee into a bowl or even directly into a large saucepan. For coffee, I took 2 grams of soluble coffee sticks. I put 7, but you can put more or less!

Mix and then pour in the milk little by little while whisking.

Cook the mixture over a moderate heat, whisking constantly.

The cream will thicken after about 10 minutes. Let it boil.

When the cream boils, pour it into a clean container.

The film is in direct contact with a heat-resistant film.

Leave to cool at room temperature and then at least 4 hours in the refrigerator, preferably overnight. Then remove the stretch film, that’s where the magic happens! Mix the cream in an immersion blender. The cream will become smooth and shiny.

Put it in the fridge, always with the rubber film in contact with it, then enjoy it really cold!

Creamy coffee cream

Preparation time 5 minute

cooking time 10 minute

Ingredients

  • 130 grams Sugar
  • 105 grams Corn Starch
  • 12 to 14 grams instant coffee
  • 1000 grams creamy milk

instructions

  • Put the sugar, cornstarch, and instant coffee into a bowl or even directly into a large saucepan.

  • Mix and then pour in the milk little by little while whisking.

  • Cook the mixture over a moderate heat, whisking constantly.

  • The cream will thicken after about 10 minutes. Let it boil.

  • When the cream boils, pour it into a clean container.

  • The film is in direct contact with a heat-resistant film.

  • Leave to cool at room temperature and then at least 4 hours in the refrigerator, preferably overnight. Then remove the stretch film, that’s where the magic happens! Mix the cream in an immersion blender. The cream will become smooth and shiny.

  • Put it in the fridge, always with the rubber film in contact with it, then enjoy it really cold!





Source link

ADVERTISEMENT