Southern Italy
Crema di caffè
Frozen whipped coffee cream, eaten with a spoon
The thing sold from a chilled tap at every Italian beach bar in August. It is three ingredients and a freezer.
Coupe
Freeze
3–4 h
Whip
2 min
Serve
Small glass
Servings
1
Ingredients
- espresso or strong moka coffee, cooled200 ml
- sugar100 g
- whipping cream, cold150 ml
Method
1
Dissolve sugar in the hot coffee
Stir until completely clear, then cool it fully in the fridge.
2
Freeze until slushy
3–4 hours. You want soft crystals, not a solid brick.
3
Whip the cream separately
To soft peaks only.
4
Blend together
Blitz the slush, then fold the cream through. It should hold a swirl on a spoon.
5
Back in the freezer
30 minutes to firm up. Stir before serving if it has set hard.
Notes
- Dairy-free: whipped coconut cream from a chilled tin works and adds a note that suits it.
What you need
- Blender or stick blender