CookEat Recipe
Italian Frozen Coffee Cream
Frozen coffee-milk custard with gelatin and pasteurized whipped egg whites, served with cream.
Method
Steps
Step 1
Bloom gelatin as directed by its pack in a little of the measured cool coffee. Warm remaining coffee, milk, 100 g sugar and salt in a double boiler; stir in dissolved gelatin.
Step 2
Beat yolks with remaining sugar. Temper with hot coffee mixture, return to double boiler and stir until the entire custard reaches 74 °C. Remove and chill promptly until cool but still fluid.
Step 3
Whip only pasteurized liquid egg whites to a soft froth, fold into cooled custard with vanilla, pack in a clean mould and freeze until firm. Keep frozen and serve with separately whipped pasteurized cream if desired.
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