Coffee cream with raspberry puree

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Directions

1. 1

   Lightly roast the coffee beans in a pan while turning. Remove from the pan and allow to cool for about 5 minutes. Fill beans in a freezer bag and crush them finely with a flat iron (or a small pan). Bring coffee crumbs with cream, milk, 30 g sugar and vanillin sugar to the boil in a saucepan and simmer for about 6 minutes. Soak gelatine in cold water. Pour the coffee cream through a fine sieve into a bowl and let it cool down briefly. Dissolve squeezed out gelatine in the mixture and stir in.

2. 2

   Spread the mixture over 4 cups rinsed with cold water (each containing 150 ml) and chill for at least 2 hours. Add berries, up to 8 pieces for decoration, puree finely and pass through a sieve. Stir in 70 g sugar. Pour some raspberry puree on each of 4 cold plates as a mirror. Dip cups with the coffee cream just to the brim in hot water (about 4 seconds) and carefully turn them over onto the raspberry mirrors. Sprinkle cream with espresso powder and decorate with remaining raspberries. Add the rest of the raspberry puree

3. 3

   waiting time approx. 2 hours

Nutrition Facts

KCAL
380 kcal

CARBS
37 g

FATS
22 g

PROTEINS
7 g