- 4 shots of espresso coffee
- 50ml of camp coffee essence
- 450g sugar mixed with 1tbsp glucose and 100ml of water
- 320g egg yolk
- 1 litre double cream whipped to soft peaks
- 500g white chocolate melted
- warm frothed milk and cocopowder to garnish
Iced white chocolate coffee cappuccino
peter Jackson
7th November 2011
Iced white chocolate coffee cappuccino
Whisk egg yolks to sabayon.
Boil sugar mix to 118oc pour onto egg yolks and whisk until cold.
Fold...
Ingredients
Method
Whisk egg yolks to sabayon.
Boil sugar mix to 118oc pour onto egg yolks and whisk until cold.
Fold in the white chocolate and the coffee.
Fold in the whipped cream and pour into cups and freeze for at least 6 hours.
Cover with frothed milk and dust with coco powder
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