Double Coffee Cream

Ingredients250ml double cream 200ml milk 1/2 vanilla pod 3 tbsp instant coffee 3g gelatin, soaked in 3 tbsp water (This is minimum gelatin to settle, if you like more set, add up to 5g) 4 egg yolks 50g granulated sugar 3 tbsp dark rum (For the topping cream) 100ml whipping cream 1 tbsp granulated sugar…

Double Coffee Cream

recipe image

Ingredients

  • 250ml double cream
  • 200ml milk
  • 1/2 vanilla pod
  • 3 tbsp instant coffee
  • 3g gelatin, soaked in 3 tbsp water (This is minimum gelatin to settle, if you like more set, add up to 5g)
  • 4 egg yolks
  • 50g granulated sugar
  • 3 tbsp dark rum

(For the topping cream)

  • 100ml whipping cream
  • 1 tbsp granulated sugar

(For the coffee sauce)

  • 1 tbsp instant coffee or espresso
  • 1 tbsp hot water
  • 1 1/2 tbsp honey (I used Scottish blossom honey)
  • 2 tbsp dark rum

Method

  • STEP 1

    Pour the double cream and the milk into a sauce pan. Slit the vanilla pod lengthways, add into the pan and bring to approx 50C. Never let it boil or form a skin on the milk. Remove from the heat, add the instant coffee and prepared gelatin, and stir until they dissolve completely. Set aside.

  • STEP 2

    Beat the egg yolks, sugar and rum together in a bowl, then pour the milk mixture over them, whisking.

  • STEP 3

    Strain the egg mixture once, and then divide evenly between the serving dishes. Cool a little, then chill in the fridge for 24 hours.

  • STEP 4

    To make the coffee sauce, mix all the ingredients well together and chill in the fridge. Together with whipped cream, pour it over the coffee cream just before serve —- Heaven!!!

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