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COFFEE CRÈME

Technique

Coffee Dairy

photo1 | Debic

Ingredients

COFFEE CRÈME

1000 g espresso

1000 g Debic Cream Plus Mascarpone

425 g egg yolks

333 g sugar

1170 g dark chocolate 65%

Debic products used

Cream Plus Mascarpone 1L

Preparation

COFFEE CRÈME

Heat the espresso along with the Debic Cream Plus Mascarpone.

Mix the egg yolks with the sugar and stir this, together with the cream mixture, to form a crème anglaise at 84°C.

Mix in the chocolate and emulsify with a hand blender.

Recipe tags Coffee Dairy

debic for chefs

debic for chefs