Ingredients
Servings: 8 servings
- Fresh liquid cream (300 g, cold from the fridge)
- Coffee (70 g, brewed in a moka pot, well chilled)
- Granulated sugar (40 g)
Steps
- Brew 70 g of coffee with a moka pot, stir in the sugar until no sediment remains at the bottom, then let it cool to room temperature.
- Chill the sweetened coffee in the fridge for at least 2 hours.
- Pour the cold cream, straight from the fridge, into a bowl and begin whipping it with an electric mixer.
- As soon as it starts to thicken slightly, pour in the cold coffee in a thin stream while keeping the beaters running.
- Keep working the mixture until it reaches a foamy consistency, being careful not to over-whip; finish by hand with a whisk to avoid this. Serve immediately, or cover and refrigerate.
Notes
- Do not reduce the sugar: it is not just for sweetness but is essential to the cream’s structure.
- Dust with ground cinnamon or unsweetened cocoa powder before serving, if you like.
- Keeps for one day in the fridge; stir gently with a whisk before serving to revive it. Freezing is not recommended.