My quick vanilla, chocolate and caramel cream desserts are well known to my readers. But today I’m sharing my quick coffee cream with you. Also a big favorite with us, either as a daily treat, but also as an elegant dessert for a dinner with friends!
Ingredients for 4 generous portions
- 250 g of liquid cream
- 250 g milk
- 1 egg
- 30 grams of sugar
- 30 g corn starch
- 2 packets of Nescafé cappuccino
For the chocolate filling
- 125 g chocolate (70% or 50% of your choice)
- 125 ml of milk
Traditional method on the hob
Put the cream, milk, egg, sugar, corn starch and cappuccino powder in a saucepan. Heat over medium heat, stirring constantly, until the cream thickens. It takes about 5 minutes depending on the heat. Fill in 4 glasses and leave to cool. Melt the chocolate with the milk. Pour the sauce gently over the coffee cream. Put the creams in the fridge until about 10 minutes before serving.
Add the cream, milk, egg, sugar, corn starch and cappuccino powder to the thermomix bowl and bring to the boil for 7 minutes /90° C /speed 3.
Put the cream in 4 glasses and let it cool. Meanwhile, mix the chocolate in the Thermomix 10 seconds / speed 10. Add milk and cook 4 minutes / 90 °C / speed 3. Gently pour the chocolate sauce on to the coffee cream and place in the fridge until about 10 minutes before serving.
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