Egg-free, gelatin-free coffee cream, quick and velvety. Perfect to eat by the spoonful or to fill tarts, brioche and other coffee desserts.
Step 1 of 6: In a small saucepan, put the starch and gradually add the milk, stirring well with a whisk to avoid lumps.
Step 2 of 6: Add the coffee and sugar to the mixture in the saucepan, then place over the heat.
Step 3 of 6: Cook, stirring constantly, until the cream comes to a boil and thickens.
Step 4 of 6: Transfer the cream to a container and let it cool completely.
Step 5 of 6: Once cold and well set, blend with a hand blender for a few seconds until you obtain a smooth, soft and creamy cream.
Step 6 of 6: Use as is or as a filling for tarts, brioche or other coffee desserts.
Recipe by
Portion: the weight of the ingredients divided by 6 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Contains lactose · Contains nickel · Allergens detected: Milk
| Average values | Per serving108 g · 1 of 6 | Per 100 g |
|---|---|---|
| Energy | 463 kJ111 kcal | 428 kJ102 kcal |
| Fat | 0.16 g | 0.15 g |
| of which saturated fatty acids | 0.1 g | 0.09 g |
| Carbohydrates | 27.06 g | 24.98 g |
| of which sugars | 18.51 g | 17.09 g |
| Protein | 1.98 g | 1.83 g |
| Salt | 0.03 g | 0.03 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
In gray: not detectedDetected
