These ice creams are a way to enjoy our favorite Mexican beverages, such as table chocolate or coffee pot, and give a twist to how we normally know them, while enjoying a delicious flavor.
1/2 cups instant coffee, for the coffee pot ice cream
1/2 cups granulated piloncillo, for the coffee pot ice cream
1 stick cinnamon, for the coffee pot ice cream
2 tablespoons unflavored gelatin powder, rehydrated and melted, for the coffee pot ice cream
3/4 cups coffee grains, candied and chopped, for the coffee pot ice cream
coffee grains, candied for decoration
Preparation
30 mins
Low
In a bowl and using a hand mixer, whip the Chantilly® Top Cream vanilla 460 g until it doubles in size and set aside in the refrigerator.
For the coffee pot ice cream, heat the water with instant coffee, cinnamon, and gelatin in a pot and let it boil for 5 minutes; remove and let cool to room temperature.In another bowl that you reserved with Chantilly® Top Cream vanilla 460 g, add and mix the coffee pot using a whisk (remember to remove the cinnamon stick), add the chopped coffee beans, and make gentle and enveloping movements, but at the same time quick to incorporate well without deflating the cream. Freeze.
Serve the coffee pot ice cream in a tulip pastry basket; decorate with candied coffee beans.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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