ReceptnaptárCoffee cream
Open in Receptnaptár — serving calculator, cook mode, save
Ingredients
Method
Tap a step once you've finished it.
- Soften the gelatine sheets in the first batch of coffee, then dissolve over gentle heat.
- In a saucepan, cook the sugar, milk, and egg yolks over a bain-marie, stirring constantly, into a cream.
- Remove from the heat, stir in the gelatine coffee, and add the second batch of coffee to taste for a stronger flavour.
- Once cooled, gently fold in the whipped cream.
- Pour into an oiled mould and chill for at least 2 hours.
Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Similar recipes
- Coffee pudding · Hungarian
- Coffee soufflé · Hungarian
- Coffee parfait · Hungarian
- Coffee cake icing · Hungarian
- Mexican Chocolate Cake with Coffee Frosting · Mexican
- Bánh flan (Vietnamese caramel custard with coffee) · Southeast Asian
More hungarian ideas
- Bread Cake (Another Way)
- Palugyay Cake (Classic Chestnut Cake)
- Candied Citron Cake
- Punch Cake
- Schnabi Cake
- Coffee Cake
- Hazelnut Cake
- Lawyer's Cake
How to use it · Privacy (in Hungarian) · Legal notice (in Hungarian) · Editorial principles (in Hungarian) · Cookie settings