Ingredients
Scale
- 3 tablespoons instant coffee powder or espresso powder
- 1 cup heavy cream
- 2/3 cup granulated sugar
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 3 gelatin sheets or 1 tablespoon unflavored gelatin powder
- Optional: cocoa powder or coffee beans for garnish
Instructions
- Soak gelatin sheets in cold water for 5 minutes or sprinkle powdered gelatin over cold water to bloom.
- Dissolve coffee powder in hot water, then whisk egg yolks with sugar until creamy. Gradually add coffee mixture while whisking.
- Cook the egg and coffee mixture over a double boiler until thickened, then remove from heat. Stir in vanilla and gelatin (squeezed dry if sheets).
- Whip heavy cream until soft peaks form, then fold gently into the cooled coffee-egg mixture.
- Pour into serving cups or a large dish. Refrigerate for at least 4 hours until set and chilled.
Notes
- Use high-quality coffee for a more intense flavor.
- Ensure the mixture is fully cooled before folding in whipped cream to maintain fluffiness.
- Garnish with cocoa powder, coffee beans, or whipped cream for presentation.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: International
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal Kcal
- Sugar: 20 g
- Sodium: 40 mg
- Fat: 18 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 105 mg