In a small saucepan, put the starch and gradually add the milk, stirring well with a whisk to avoid lumps.
Add the coffee and sugar to the mixture in the saucepan, then place over the heat.
Cook, stirring constantly, until the cream comes to a boil and thickens.
Transfer the cream to a container and let it cool completely.
Once cold and well set, blend with a hand blender for a few seconds until you obtain a smooth, soft and creamy cream.
Use as is or as a filling for tarts, brioche or other coffee desserts.
Small saucepan
Whisk
Hand blender
Container for cooling
Italia, Toscana
| Energy (kcal) | 102.21 |
| Carbohydrates (g) | 24.98 |
| of which sugars (g) | 17.09 |
| Fat (g) | 0.15 |
| of which saturates (g) | 0.1 |
| Protein (g) | 1.83 |
| Salt (g) | 0.02 |
