Coffee Cream Chantilly
(4 servings)
1/4 cup sugar
1/2 cup very strong, hot black coffee
2 egg yolks, lightly beaten
1 cup heavy cream, whipped
Dissolve sugar in hot coffee. Pour mixture SLOWLY over egg yolks (a little at a time to temper the yolks) and stir to blend. Cook in top part of small double boiler over hot water, stirring constantly, until mixture thickens like a custard.
Cool mixture and chill in refrigerator until ready to use. Just before serving, fold in the whipped cream.
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