Coffee cream with raspberry puree

For 4 people
  • 15 g coffee beans
  • 250 g whipped cream
  • 250 ml Milk
  • 100 g Sugar
  • 1 Package Vanillin-Sugar
  • 4 sheets gelatine
  • 400 g raspberries
  • 1/2 TL espresso powder for sprinkling
  • Freezer bags
35 minutes
Coffee beans in a pan while turning lightly toast. Take out and let cool for about 5 minutes. Put the beans in a freezer bag and finely pound them with a plating iron (or small pan). Bring the coffee crumbs with cream, milk, 30 g sugar and vanilla sugar to the boil in a saucepan and simmer for about 6 minutes. Soak the gelatine in cold water. Pour the coffee cream through a fine sieve into a bowl, allow to cool briefly. Dissolve the pressed gelatin in the mixture and stir in. Spread the mixture over 4 cups (150 ml each) rinsed with cold water and refrigerate for at least 2 hours. Finely puree the berries, except for 8 pieces to decorate, and pass through a sieve. Stir in 70 g sugar. Pour a little raspberry puree onto 4 cold plates as a mirror. Dip the cups with the coffee cream just to the brim in hot water (approx. 4 seconds) and carefully tip them onto the raspberry mirror. Sprinkle the cream with espresso powder, decorate with the remaining raspberries. Add the rest of the raspberry puree
Waiting time approx. 2 hours
1 person approx .:
  • 380 kcal
  • 1590 kJ
  • 7 g protein
  • 22 g fat
  • 37 g carbohydrates


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