Delicious Coffee Cream for Desserts

Start by lightly crushing the coffee beans. Add them to the heavy cream and heat until it reaches 80 degrees Celsius (176 degrees Fahrenheit). Make sure to cover the mixture with plastic wrap, pressing it against the cream to minimize air exposure.

Let it infuse for about 2 hours to extract the coffee flavor. Afterward, strain the mixture to remove the coffee grounds and replenish any lost weight from evaporation.

Next, soak the gelatin in cold water. Use a ratio of 1 gram of gelatin to 6 grams of water. Allow it to sit until it softens, which usually takes around 5 to 10 minutes.

In a saucepan, add the strained cream mixture and the egg yolks. Heat it gently to 80 degrees Celsius (176 degrees Fahrenheit), stirring continuously to avoid curdling the yolks.

Once heated, pour this mixture over the finely chopped white chocolate in a bowl and let it sit for a minute. This will allow the chocolate to melt smoothly.

Add the soaked gelatin, along with a splash of vanilla extract. Using an immersion blender, blend all the components together until completely combined and creamy.

This delicious coffee cream can be used to fill chocolate shells, trifle cups, or in mousses, and it’s suitable for cakes as well. You can also freeze it for later use!