Coffee ice cream with espresso
4 servings
30 minutes
Coffee ice cream with espresso is a refined dessert of Italian cuisine, combining the tenderness of cream, the richness of bitter chocolate, and a refreshing note of espresso. This dessert originated in Italy, where the passion for coffee merged with the art of making ice cream. Its flavor is rich and layered: the creamy texture smoothly envelops the tongue, while the slight bitterness of chocolate and espresso is complemented by the sweetness of whipped egg whites. Perfect for concluding a romantic dinner or as an elegant treat on a summer day. It can be garnished with chocolate crumbs or a spoonful of freshly brewed coffee to enhance the gastronomic experience.
1
Melt the chocolate in a water bath.
- Dark chocolate: 125 g
2
Lightly beat the egg yolks and add them to the melted chocolate.
- Chicken egg: 4 pieces
3
Whip the cream.
- Heavy cream 35% fat: 250 ml
4
Whip the egg whites to a stiff foam, gradually adding sugar.
- Sugar: 100 g
5
Combine cream and melted chocolate, coffee, then add whipped egg whites.
- Heavy cream 35% fat: 250 ml
- Dark chocolate: 125 g
- Espresso: 60 ml
- Sugar: 100 g
- Chicken egg: 4 pieces
6
Transfer to a container and place in the refrigerator for 5-7 hours.
