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Ingredientes
- 2 c. Heavy cream
- 1/4 c. Heavy cream, chilled
- 1/4 c. Fresh espresso beans, coarsely grnd
- 1 x Vanilla bean, split lengthwise
- 1 Tbsp. Unflavored gelatin
- 1/2 c. Sugar
Direcciones
- 1. Place 2 c. of the cream and espresso beans in a medium saucepan.
- Scrape the vanilla bean and add in the seeds and whole bean into the cream mix and bring to a boil. Remove from heat, cover and let mix steep for 30 min. Remove the vanilla bean and strain the mix through a fine strainer into a clean saucepan and bring to a simmer.
- 2. Sprinkle the gelatin over the remaining 1/4 c. of chilled cream, and let sit for 5 min. Return the espresso cream to a simmer. Whisk in the dissolved gelatin and sugar till smooth. Pour mix into four 1/2 c. ramekins. Refrigeratetill set, at least 2 hrs.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 96g | |
| Recipe makes 4 servings | |
| Calories 332 | |
| Calories from Fat 220 | 66% |
| Total Fat 24.98g | 31% |
| Saturated Fat 15.55g | 62% |
| Trans Fat 0.0g | |
| Cholesterol 92mg | 31% |
| Sodium 28mg | 1% |
| Potassium 51mg | 1% |
| Total Carbs 27.41g | 7% |
| Dietary Fiber 0.0g | 0% |
| Sugars 25.56g | 17% |
| Protein 1.43g | 2% |
