Cappuccino Ice Muffins

Name: Cappuccino Ice Muffins
Cook time: 20 min
Total time: 20 min
Yield: 12
Ingredients: 2 TABLESPOONS soluble espresso powder (2 g each); 12 (approx. 60 g) small Florentines; 2 Eggs (size M); 500 g Whipped cream; 60 g Sugar; 2 packages Vanillin sugar; 7-10 Tbsp Cocoa or espresso powder; 7-10 Tbsp Paper forms

AUTHOR
Kelli Murphy

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 12

2 TABLESPOONS soluble espresso powder (2 g each)
12 (approx. 60 g) small Florentines
2 Eggs (size M)
500 g Whipped cream
60 g Sugar
2 packages Vanillin sugar
7-10 Tbsp Cocoa or espresso powder
7-10 Tbsp Paper forms

Directions

1
Line muffin wells (muffin tin with 12 wells; each with 100 ml content) with 2 paper cups each. Place 1 Florentine in each form. Mix espresso powder with 2 tablespoons of hot water. Separate the eggs. Beat the egg whites and 250 g cream separately until stiff. Beat egg yolks, sugar and espresso until frothy. Fold in cream and beaten egg white in portions.
2
Spread the cream in the moulds (approx. 2-3 tablespoons per mould). Freeze for at least 4 hours. Whip 250 g cream until semi-stiff, allowing vanilla sugar to trickle in. Spread in patches on the ice cream muffins. Freeze for another 1-2 hours. Dust with some cocoa or espresso powder before serving. Florentines taste great with it
3
Waiting time approx. 5 hours