Coffee cream and cocoa
Category : Dessert
Cooking: 0 minutesPT0M
Simple ingredients for a result both original and professional.
The coffee is produced with a regular machine or a filter but it must be very condensed, tight. Gelatin sheet is used too. One per serving for one person.
The cocoa powder is pure and you can also use chocolate bars with a ratio of 70% or more, and less sugar in this case. Brown sugar is best for such pastries.
The presentation depends on what you have. Transparent cups would be ideal. Otherwise, common cups suffice.
The coffee is produced with a regular machine or a filter but it must be very condensed, tight. Gelatin sheet is used too. One per serving for one person.
The cocoa powder is pure and you can also use chocolate bars with a ratio of 70% or more, and less sugar in this case. Brown sugar is best for such pastries.
The presentation depends on what you have. Transparent cups would be ideal. Otherwise, common cups suffice.
Ingredients
- Cocoa: 30g
- Coffee: 10g
- Gelatin: 5g
- Sugar: 5g
- Rum: 5g
- Chantilly: 4g
Ustensiles
-
Cups.
Preparation
Prepare coffee with little water.
Soften gelatin in cold water.
Then mix the gelatin and sugar to hot coffee.
Add rum.
Refrigerate for two hours.
Then add whipped cream.
Sprinkle with cocoa.
Serve
Cold.