Preparation
bring the coffee with 75 g of sugar to the heat and let it boil for two minutes. Apart, add the remaining sugar with the yolks and eggs, bring to the boil in a water bath and stir well until it thickens. mix the coffee syrup and stir for a little longer. add the soaked gelatin sheets, remove and let it cool completely. beat the cream, remove a little for the decoration and mix the rest with the cream, wrapping well. pour the candy in a greased form, with a little oil. cool a little in the freezer. after very firm and fresh, unmold and decorate with the cream, sprinkle with cinnamon.
Ingredients
- 5 eggs
- 2 gems
- 275 g of sugar (or 137.5 g of light sugar)
- 2 dl of strong coffee
- 4.5 dl of cream
- 6 sheets of gelatin
- powdered cinnamon q.s.
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