Name: Iced Coffee Cream Recipe
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Molecular Gastronomy Drinks
Ingredients: 500g Fresh Cream 35% M.G.; 100g Espresso Coffee; 10g Soluble Coffee; 20g Sugar; 200g Nutella; 2g Special Ingredients Xanthan Gum; 2g Special Ingredients Lecithin; Isi - Cream whipper

Enjoy this delicious Iced Coffee Cream made with Special Ingredients Lecithin and Xanthan Gum.

Iced Coffee Cream Recipe

Rated 5.0 stars by 1 users

Cuisine

Molecular Gastronomy Drinks

Servings

Prep Time

20 minutes

Cook Time

0 minutes

Enjoy this delicious Iced Coffee Cream made with Special Ingredients Lecithin and Xanthan Gum.

Author:

Chef Roberto Revel

Ingredients

500g Fresh Cream 35% M.G.
100g Espresso Coffee
10g Soluble Coffee
20g Sugar
200g Nutella
2g Special Ingredients Xanthan Gum
2g Special Ingredients Lecithin

Equipment

Isi - Cream whipper

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Directions

Put all the ingredients in a saucepan and stir over a low heat.
When well mixed remove from heat, pass into a fine sieve and place into the Siphon.
Load with 2 nitrogen charges.
Leave to rest in the refrigerator for 2 hours, then serve.

Filed in: gomma xantana, Lecithin, lecitina, lecitina di soia, Molecular Gastronomy, xantana, Xanthan Gum

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