Totally Coffee Cookbook by Helene Siegel

Author:Helene Siegel [Siegel, Helene]
Language: eng
Format: epub
ISBN: 978-0-8041-5300-3
Publisher: Potter/Ten Speed/Harmony/Rodale
Published: 2014-07-08T16:00:00+00:00

FROZEN CAPPUCCINO CUPS

3 eggs, separated, room temperature

1 tablespoon sugar

2 tablespoons cold strong coffee

¼ cup Kahlua or coffee liqueur

½ cup heavy cream

Line muffin pan with foil cups.

In top of double boiler, using wire whisk, beat egg yolks and sugar until light and fluffy. Gradually add coffee and liqueur, beating constantly. Place over simmering water and continue to beat just until mixture is foamy and thick, about 5 minutes. Transfer to large bowl and place inside larger bowl filled with ice water. Continue to beat until cool.

In separate bowl, beat egg whites until stiff but not dry. In another bowl, beat cream until very thick. Carefully fold egg whites and whipped cream into coffee mixture. Spoon into prepared muffin pans and freeze.

Transfer to refrigerator about 30 minutes or let stand at room temperature 10 minutes before serving. Garnish each cup with Chocolate-Dipped Espresso Beans (this page).

MAKES 8

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