Recipe: Creamy coffee cream
- Coffee - 250 Milliliters ((3 tsp coffee for 250 ml of water))
- Yolks - 2 pieces
- Sugar - 150 Grams
- Gelatin - 10 Grams ((2 tsp))
- Cream - 300 milliliters (33-35%)
Gelatine soaked in 100 ml of cold boiled waterAnd leave for the time indicated on the package. Mix the yolks with sugar. Put in a water bath, heat until the sugar is completely dissolved. Add coffee, stir. Add the gelatin. Heat until gelatin is completely dissolved. Remove from heat, cool. Cream to shake. Mix the cream and the cooled coffee mass. Spread on kremankam, put in the refrigerator for 3-4 hours.