CookEat Recipe
Coffee Cream
Coffee Cream Source : Alexander Filippini, The International Cook Book (1906), filippini-1906-2084. Adaptation documentaire ; illustration synthétique. Recette non cuisinée ni mesurée par cette campagne. Adaptations : Use five commercially pasteurized yolk equivalents, verify 74°C without boiling the custard and chill promptly to 4°C or colder. Double-cloth-strain the coffee infusion, then cloth-strain the combined cream. Serve plain small butter cakes separately. Limites : Coffee strength, cloth losses, custard thickness, finished volume and cake quantity are unmeasured. Six saucers are tableware, not six equal portions.
Method
Steps
Step 1
Boil 473 mL milk,473 mL cream and HALF teaspoon vanilla essence ONE minute. Whisk FIVE pasteurized yolk equivalents with 113 g sugar until well combined; gradually pour in the hot dairy while whisking. Return to heat and stir for the FIVE-minute guide until 74°C, without boiling the custard.
Step 2
Pour 118 mL boiling water over 28 g strong freshly ground dark-roasted coffee, cover and infuse FIFTEEN minutes. Strain through DOUBLE cheesecloth into the cream; strain the combined cream once more through cheesecloth.
Step 3
Cool rapidly in shallow vessels to at or below 4°C. Serve the cold cream in a bowl with six saucers, with separately procured plain small butter cakes on a separate plate. Cake amount and cream portion volumes are unspecified.
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