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Tasty Italian Desserts



Crema Rappresa (Coffee Cream)


Ingredients:  

5 oz. coffee

1 pint of cream
10 egg yolks
2 whole eggs
8 oz. castor sugar
butter to grease the mould


Preparation:


  • Bruise five ounces of freshly roasted Mocha coffee, and add it to three-quarters of a pint of boiling cream; cover the saucepan, let it simmer for twenty minutes, then pass through a bit of fine muslin or very fine sieve.  

  • In the meantime mix the yolks of ten eggs and two whole eggs with eight ounces of castor sugar and a 1/4 pint of cream; add the coffee cream to this and pass the whole through a fine sieve into a buttered mould. 
  • Steam in a bain-marie for about an hour, but do not let the water boil; then put the cream on ice for about an hour.
  • Before serving turn it out on a dish and pour some cream flavoured with stick vanilla round it.