Pharisee Cream

Name: Pharisee Cream
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 25 g Dark chocolate; 150 g Whipped cream; 6 Eggs (size M); 1 package Vanillin sugar; 2-3 TABLESPOONS Sugar; 2 TABLESPOONS brown rum; 4 TABLESPOONS cold strong coffee; 7-10 Tbsp Cocoa

AUTHOR
Benton Mccarty

DIFFICULTY
very easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

25 g Dark chocolate
150 g Whipped cream
6 Eggs (size M)
1 package Vanillin sugar
2-3 TABLESPOONS Sugar
2 TABLESPOONS brown rum
4 TABLESPOONS cold strong coffee
7-10 Tbsp Cocoa

Directions

1
Use a peeler to remove small rolls from the chocolate. Whip the cream until stiff and chill
2
Separate eggs. Place the egg yolks, vanilla sugar and sugar in a round metal bowl and whisk over a warm water bath with the whisks of the hand mixer until thick and creamy white (10-15 minutes). Stir in rum and coffee
3
Beat 3 egg whites with the whisks of the hand mixer until stiff. Use the rest of the egg white for other purposes. Remove the egg yolk mixture from the bain-marie, fold in the beaten egg whites in portions and immediately fill into cups or dessert bowls. Dress with a dollop of cream, chocolate rolls and cocoa (must not stand for long, otherwise it will settle).