Delicate coffee cream jelly
Composition / ingredients
4
servings:
Cooking method
1. Soak gelatin in 90 g of cold boiled water and leave until swelling.
2. Combine the yolks with sugar, heat, stirring, in a water bath until the sugar is completely dissolved.
3. Pour in the coffee, mix until smooth.
4. Add gelatin to the egg-coffee mass. Heat until the gelatin completely dissolves. Remove from heat, cool.
5. Beat the pre-cooled cream into a thick foam.
6. Continuing to beat, pour in the coffee in parts.
7. Pour the coffee and cream mass over the cremans and put in the refrigerator for 3-4 hours.
8. Ready dessert to decorate
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Gelatin - 355 kcal/100g
- Natural coffee, ground - 201 kcal/100g
- Coffee - 94 kcal/100g
- Water - 0 kcal/100g
- Cream 35% - 337 kcal/100g
- Cream 40% - 362 kcal/100g
- Egg yolks - 352 kcal/100g
