Vanilla Coffee Cream

Ingredients

Directions

1. 1

   Soak gelatine in cold water. Cut the vanilla pod open lengthwise and scrape out the pulp. Bring the milk, vanilla pod and pulp to the boil while stirring, remove from the heat. Remove the vanilla pod

2. 2

   Whisk egg, egg yolk and sugar in a hot water bath until thick and frothy. Pour hot milk into the egg-sugar mixture while stirring

3. 3

   Squeeze the gelatine and dissolve in the hot vanilla cream. Divide the cream into three. Immediately mix 1/3 cream with 2 tbsp. cappuccino powder, 1/3 with 2 tbsp. espresso powder. Chill the creams for about 10 minutes until they are half firm

4. 4

   Whip the cream until stiff. Add 1/3 each to the creams. Layer in 4 dessert glasses and chill for at least 2 hours. Decorate with cream and crumbled Amarettini if desired.