Espresso Cream

Desserts
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Ingredients for 10 portions
  • 200 g QimiQ Whip Pastry Cream, chilled
  • 200 ml Milk, 0.1 % fat
  • 4 g Instant coffee powder
  • 80 g Sugar
  • To decorate
  • Chocolate coffee beans
  • Mint
Method
1.

Lightly whip the cold QimiQ Whip Pastry Cream (previously QimiQ Whip) until completely smooth, ensuring that the entire mixture is incorporated (especially from bottom and sides of bowl).

2.
Add the milk, coffee and sugar and continue to whip until the required volume has been achieved.
3.
Pipe into dessert glasses and chill well.
4.
Serve decorated with the chocolate beans and mint leaves.