Pharisee cream with cream and chocolate bonnet

Name: Pharisee cream with cream and chocolate bonnet
Cook time: 25 min
Total time: 25 min
Yield: 6
Ingredients: 25 g Dark chocolate; 150 g Whipped cream; 6 fresh eggs (Gr. M); 1 package Vanillin sugar; 2-3 TABLESPOONS Sugar; 2 TABLESPOONS Rum (e.g. browner); 4 TABLESPOONS very strong cold coffee; 7-10 Tbsp Cocoa

AUTHOR
Lenora Decker

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 6

25 g Dark chocolate
150 g Whipped cream
6 fresh eggs (Gr. M)
1 package Vanillin sugar
2-3 TABLESPOONS Sugar
2 TABLESPOONS Rum (e.g. browner)
4 TABLESPOONS very strong cold coffee
7-10 Tbsp Cocoa

Directions

1
Remove small rolls from the chocolate with a peeler. Whip the cream until stiff and chill.
2
Separate eggs. Whisk the egg yolks, vanilla sugar and sugar in a hot water bath with the whisk of the mixer for approx. 10 minutes until white-creamy. Stir in rum and coffee.
3
3 Beat the egg whites (the rest can be used for other purposes, e.g. meringue spirits, see below) with the whisks of the mixer until stiff. Remove the egg cream from the bain-marie. Fold in the egg whites in portions.
4
Spread the Pharisee cream immediately into cups or dessert bowls. Crown each with 1 blob of whipped cream. Decorate with chocolate rolls and cocoa. Serve immediately.