Chef Eunice Power’s Coffee Cream
By Irish Yogurts Clonakilty
|Prep Time:||5 min|
|Total Time:||5 min|
- Dissolve the sugar in the coffee and set aside
- Softly whisk the cream, add the crème fraîche and whip the two together until you have a soft mousse like consistency, add the cooled coffee and fold in
- Divide the coffe cream between 4 glasses and refrigerate for 30 minutes (if chilling for longer cover with cling film
- Sprinkle the crushed biscuits on top before serving
- 250g of Irish Yogurts Clonakilty Half Fat Crème Fraîche
- 250ml of cream
- 25g of caster sugar
- 1 tbsp of coffee (2 shots of espresso)
- 4 of your favourite biscuits crushed
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