What happened when you mix an espresso with whipped cream?
If you go to an Italian bar during summer time you will find a very popular mini dessert: an indulgent cold espresso cream.
I usually make this when I am on holiday as it takes only 5 minutes to prepare and because I don't have all my kitchen equipment with me, I use a bottle instead. This recipe is very trendy among many Italian food bloggers... we all love our coffee.
For good results both the coffee and the cream need to be very cold. This is a rich (and luscious!) dessert and it is ideally served with some crunchy and crumbly biscuits.
A good little.. speedy treat for summertime!
- Prep Time : 5 minutes
- Yield : 4
Make the coffee, let it cool down and then put it in the fridge. You want it well chilled.
Put the cream for 10 minutes in the freezer before using it. It is very important to have very cold ingredients.
Put the coffee, the cream and the sugar in a small bottle and shake for 5 minutes.
Pour your coffee cream in an espresso cup. Serve with a sprinkle of cocoa powder.
And here is my video on how to make it!