Coffee cream without eggs and without gelatin, quick and velvety. Perfect to eat with a spoon or to fill tarts, brioche, and other coffee desserts.
In a saucepan, add the cornstarch and gradually pour in the milk, whisking well to avoid lumps.
Add the coffee and sugar to the mixture in the saucepan, then place it on the heat.
Cook while stirring continuously until the cream comes to a boil and thickens.
Transfer the cream to a container and let it cool completely.
Once cold and well set, blend with a blade mixer for a few seconds until a smooth, soft, and creamy consistency is achieved.
Use as is or as a base for filling tarts, brioche, or other coffee desserts.
Saucepan
Whisk
Blade mixer
Cooling container
Italy, Toscana
| Energy (kcal) | 102.21 |
| Carbohydrates (g) | 24.98 |
| of which Sugars (g) | 17.09 |
| Fat (g) | 0.15 |
| of which Saturates (g) | 0.1 |
| Protein (g) | 1.83 |
| Sale (g) | 0.02 |
