Cream and Coffee Icebox with Caramelised Yolks – this dessert is a true surprise. First, you have the coffee with cream – who doesn’t love that? – And then you get this sweet sauce. It’s caramel with yolks. Just a wonderful combination!
How have you been, tell me?
I’m trying to be more consistent about my posts. Yet, I’m still struggling… Sorry guys! 😳 I was thinking about sharing some savory recipes. Do you like the idea?
Also, have you checked my latest new recipes? Really simple and easy to make, but so damn good! Give it a try, see here:
- Chocolate & Coconut Moist Cake (almost a Lamington);
- Blueberry Jello Dessert;
- Traditional Coconut Macaroon;
It’s almost Fall now! Wow… time flys! Now some days start being sunny and hot, but as the sun disappears it gets colder. And we want dessert, right? So, I have here a perfect match! Cream and Coffee Icebox! This one is a layered, fresh and good-looking dessert to taste in days like these. It even has this marvelous caramel sauce with egg yolks which brings us a sensation of comfort.
Layers of Marie biscuit drowned in plain strong black coffee overlapping layers of smooth, creamy and delicate cream. To top it all: a sticky lightly browned caramel combined with a few egg yolks to bring this caramel sauce to a higher level. YOU HAVE TO TRY IT!
I have to confess. I saw, in an old cookbook, the term “Burndt Sweet Eggs” (Ovos Moles Queimados in Portuguese) and I got curious. So I had to make and try it. And, I kinda liked it! My question was: Where can I use it?! I remembered this Cream and Coffee Icebox that I always thought it was monotonous and not funny. And puff… New dessert on the way! 😎
- 400 ml cream
- 1 package + 3 biscuits ( 35 biscuits)
- 2,5 tbsp sugar
- 3 gelatin sheet (6 g gelatin sheet)
- 2 tbsp soluble coffee 100%
- 300 ml water
- 200 g (1 cup) sugar
- 50 ml water
- 6 yolks
- Fill a small bowl with water and add some ice cubes then submerge the gelatin sheets for 15 minutes. If using powder gelatin, you should hydrate it with 5 tablespoons of lukewarm water (just before adding it).
- Warm up water and add coffee. Let it cool.
- Whip up cream, then add sugar and keep beating until sugar is completely dissolved.
- Drain gelatin sheets and melt in microwave for 10 seconds or in a double boiler. With the mixer on, add gelatin and beat well to homogenize. Reserve.
- In a 23 cm x 13 cm (9 x 5 inches) bread pan, place a thin layer of cream (more or less like the thickness of a little finger 🙂 ) and cover with 7 biscuits well soaked in coffee. I placed 6 biscuits side by side (two, two, two) and the last one split in two for the empty little space. Repeat until the last bit of cream and last biscuit. I made 5 layers.
- Fridge for at least 1 hour. Before unmolding, leave it in the freezer for 10 minutes.
- To unmold, place the pan inverted on the serving plate and give it heat, for example, with a burner/torch. You can also place it in hot water or use the cooker nozzles. When unmolded, pass a napkin to wipe the cream that has melted.
- In a small pot and medium heat, let sugar lightly caramelize. It will get darker later.
- Turn off the heat and, carefully, add water and mix. Wait for 5 minutes.
- Add yolks in a string and mix well. Take it to medium heat for 5 minutes. Strain with a thin strainer and set aside.
- Pour Caramel over the Cream and Coffee Icebox just before serving. To do so, you should warm it only to the point where they get more liquid because we do not want it too hot.