Coffee glace with egg yolk and vanilla ice cream
1 serving
15 minutes
Coffee glace with egg yolk and vanilla ice cream is a refined drink embodying the elegance of European coffee culture. Inspired by French traditions, this coffee combines the rich flavor of freshly brewed coffee with the velvety sweetness of vanilla ice cream. The egg yolk adds a silky texture to the drink, while cocoa complements it with light chocolate notes. This coffee is an ideal choice for leisurely mornings or cozy evenings. Served immediately after preparation, the delicate foam and melting ice cream make each sip unforgettable. Optionally garnished with cinnamon or chocolate shavings, it adds even more depth to the flavor. This combination makes coffee glace a sophisticated gastronomic delight suitable for both relaxed enjoyment and special occasions.
1
Put coffee in the cezve, along with cocoa and a spoon of sugar (according to your taste, you can add just a pinch of sugar — it is necessary for the crust, or foam, that forms before the coffee brews — this will give the drink a richer flavor and aroma).
- Ground coffee: 3 teaspoons
- Cocoa: 0.5 teaspoon
- Sugar: 2 teaspoons
2
Pour 150 ml of cold water.
3
Put the kettle on low heat.
4
Meanwhile, separate the yolk and mix it well with a teaspoon of sugar.
- Egg yolk: 1 piece
- Sugar: 2 teaspoons
5
When the coffee starts to boil, remove the cezve from the heat, and after half a minute, put it back on the heat. Repeat this three times.
6
Carefully pour the brewed coffee through a sieve into the egg-sugar mixture, stirring constantly to prevent the yolk from curdling.
- Ground coffee: 3 teaspoons
7
Pour into a glass and top with a scoop of vanilla ice cream. Optionally, you can sprinkle with cinnamon, chocolate crumbs, or cocoa. Serve immediately.
- Vanilla ice cream: 50 g