Mocha cream

Category: Confectionery
Mocha cream

Ingredients

150 ml of water
5 tsp instant coffee
10 g gelatin
1 egg yolk
100 g granulated sugar
1 tbsp. cream
2 tbsp. l. chopped walnuts

Cooking method

  • Take gelatin and fill it with cold water, and let it brew until the gelatin swells. After that, you can heat it until it is completely dissolved, the main thing is not to bring it to a boil. Then add granulated sugar and egg yolk to the hot gelatin. Refrigerate.
  • Pour boiling water over instant coffee and let stand. Next, add the coffee grounds to the total mass with gelatin and mix.
  • Take the cream and beat it with a mixer until a thick foam forms. Now add the coffee cream to the whipped cream. Add chopped nuts there.
  • Pour the cream into molds and refrigerate until it solidifies. Can be crushed in bowls and sprinkled with chopped nuts or chocolate chips on top.
  • Bon Appetit!

The dish is designed for

4-6 servings

Time for preparing:

20 minutes.

Note

The recipe is taken from the Dobrye Soviets magazine. It turns out a very tasty and delicate dessert. I deviate a little from the recipe and make more nuts and add 200 g of cream (so that the rest does not disappear, since there are 200 g in a bag).

celfh
I really love coffee desserts And so beautifully decorated ... mmmmm .....
Manna
A very interesting and beautifully designed recipe And if you cook this dessert without yolk, will it work?
Arka
Tatyanka, very beautiful! Are the petals brown due to peeling coffee? Or is it somehow specially done?
AJlEHA
Delights and beauty
Thank you)
tatjanka
Quote: celfh

I really love coffee desserts And so beautifully decorated ... mmmmm .....
celfh, tried for members of the forum.
Quote: manna

A very interesting and beautifully designed recipe And if you cook this dessert without yolk, will it work?
manna, I also want to try to make without yolk. I think it won't affect the taste much.
Quote: Arka

Tatyanka, very beautiful! Are the petals brown due to peeling coffee? Or is it somehow specially done?
Arka, petals when obtained, and when not. I can't say exactly what it depends on.
Quote: AJlEHA

Delights and beauty
Thank you)
AJlEHA, taste, eat and enjoy!
Anna1957
And how much cream%? I understand that 33% is not needed due to the presence of gelatin? 22 is enough?
tatjanka
Quote: Anna1957

And how much cream%? I understand that 33% is not needed due to the presence of gelatin? 22 is enough?
Anna, I use Parmalat 23%.
Merri
Tatyanka, clever girl! Very nice and probably delicious!
tatjanka
Quote: Merri

Tatyanka, clever girl! Very nice and probably delicious!
Thank you, try it and see for yourself how delicious it is.
Twist
tatjanka, a very beautiful dessert, and no doubt delicious!
Zhivchik
tatjanka, the dessert is beautiful!
And immediately questions. Which gelatin to take - regular or instant?
Is it possible without nuts? Otherwise it seems to me that they will hamper the taste of coffee.
tatjanka
Quote: Zhivchik

tatjanka, the dessert is beautiful!
And immediately questions. Which gelatin to take - regular or instant?
Is it possible without nuts? Otherwise it seems to me that they will hamper the taste of coffee.
Thank you! I take regular gelatin, but I think if there is an instant one, you can use it. You can, of course, without nuts, BUT when it gets into your mouth, the cream quickly dissolves, and you can still chew nuts. And do not hesitate, they will not hamper the taste of coffee! I hope it meets your expectations!
MariS
tatiyanka, delicious dessert !!! The beauty!!! Very delicate flower!
Zhivchik
Quote: tatjanka

I take regular gelatin, but I think if there is an instant one, you can use it.

Thanks for the answer! Just know how much instant gelatin to take.

Oh ... I forgot to ask. How much fat does cream need?
tatjanka
Quote: Zhivchik

Thanks for the answer! Just know how much instant gelatin to take.

Oh ... I forgot to ask. How much fat does cream need?
Zhivchik, I think if you used such gelatin, then you can estimate how much liquid it can thicken ... In the recipe,% of cream is not indicated, but I take 23%. But if you take less than% cream, then I think you can add a little more gelatin. To make sure it thickens.
Zhivchik
Quote: tatjanka

Zhivchik, I think if you used such yellowing, then you can estimate how much liquid it can thicken ... In the recipe,% of cream is not indicated, but I take 23%. But if you take less than% cream, then I think you can add a little more gelatin. To make sure it thickens.

Who knows ... this gelatin (instant) is weird. When I take 2 times more than usual, then it turns out very gelatinous. Maybe 1-5 times more should be taken.
I don't like him that much. And there is no usual in stores.
I understood for the cream - thanks.
Scarlett
Quote: Zhivchik

Who knows ... this gelatin (instant) is weird. When I take 2 times more than usual, then it turns out very gelatinous. Maybe 1-5 times more should be taken.
I don't like him that much. And there is no usual in stores.
I understood for the cream - thanks.
Tanya, I have long been disappointed in instant - we have Etkerovsky, look in supermarkets, very good, and Belarusians carry their own - only he rarely happens!
Arka
At the expense of Belarusian instant, I would not get hot, it dissolves completely only if it is soaked as usual, otherwise lumps of gelatin remain
Scarlett
Quote: Arka

At the expense of Belarusian instant, I would not get hot, it dissolves completely only if it is soaked as usual, otherwise lumps of gelatin remain
And I have not seen instant Belarusian - only ordinary
Arka
Quote: Scarlett

And I have not seen instant Belarusian - only ordinary
Not lost much, one name
Zhivchik
Quote: Scarlett

Tanya, I have long been disappointed in instant - we have Etkerovsky, look in supermarkets, very good, and Belarusians carry their own - only he rarely happens!

So I don't like instant. With the usual, everything is clear. For so much liquid, so much gelatin (pre-soak in any case). And this one ... how much is needed, if the recipe contains the usual one, who knows.
Anna1957
Quote: tatjanka

Anna, I use Parmalat 23%.

150ml is the total amount of water for gelatin and coffee? How much gelatin and how much coffee?
tatjanka
Quote: Anna1957

150ml is the total amount of water for gelatin and coffee? How much gelatin and how much coffee?
Anna, mix 100 ml with gelatin, and 50 ml with coffee. For example, I can take more liquid to increase the amount of dessert. It's just that the consistency will be a little thinner in the end.
Anna1957
Quote: tatjanka

Anna, mix 100 ml with gelatin, and 50 ml with coffee. For example, I can take more liquid to increase the amount of dessert. It's just that the consistency will be a little thinner in the end.

I did something like that. It turned out delicious, everyone approved, but it popped out badly from silicone molds.
tatjanka
Quote: Anna1957

I did something like that. It turned out delicious, everyone approved, but it popped out badly from silicone molds.
Anna, I am very glad that you liked it. But it's strange why it came out badly from the molds? Maybe he froze badly? Next time try to hold the mold with dessert at room temperature.
Vitalinka
Thanks for the recipe! We liked it, tender and tasty!

Mocha cream

tatjanka
Vitalinka, I am very glad that the dessert was to your taste! Make happy your loved ones more often!
Manna
I made this dessert without yolk. It turned out great. I began to experiment. I liked chocolate roses and caramel roses the most.
Here Mocha cream Mocha cream

Tatyanka, thanks for the idea
tatjanka
manna, glad you liked it.:) And how you want to try, looking at your flowers ...
fronya40
wow! what a beauty! I'm dragging to bookmarks!
orange
Probably very tasty, please tell me is it possible to make a layer in the cake with such a cream?
Zhivchik
Quote: orange

please tell me is it possible to make a layer in the cake with such a cream?

Sure you may. It will be delicious.
orange
Thank you very much for the answer I will try)
tatjanka
Quote: orange

Probably very tasty, please tell me is it possible to make a layer in the cake with such a cream?
orange, only this is not a cream, as we used to see it. It's just the name of the dessert, but it itself turns out like jelly. As for the use for a layer of cake, I can't say, I'm not a cook. : girl_red: If you try to share the result. Good luck!
orange
I will definitely share I will do it tomorrow and unsubscribe, I am also far from being a cook trying something new to do it can work out
Zhivchik
Quote: tatjanka

As for the use for a layer of cake, I can't say, I'm not a cook.

tatjanka, you can, you can ... If you make biscuit cakes and pour this cream in a split form (like bird's milk), then the cake will be
aunt Galya
Quote: tatjanka


Mocha cream

Category:
Confectionery
Mocha cream
Ingredients
150 ml water
5 tsp instant coffee
10 g gelatin
1 egg yolk
100 g granulated sugar
1 tbsp. cream
2 tbsp. l. chopped walnuts
Cooking method
Take gelatin and fill it with cold water, and let it brew until the gelatin swells. After that, you can heat it until it is completely dissolved, the main thing is not to bring it to a boil. Then add granulated sugar and egg yolk to the hot gelatin. Refrigerate.

Pour boiling water over instant coffee and let stand. Next, add the coffee grounds to the total mass with gelatin and mix.

Take the cream and beat with a mixer until a thick foam forms. Now add the coffee cream to the whipped cream. Add chopped nuts there.

Pour the cream into molds and refrigerate until it solidifies. Can be crushed in bowls and sprinkled with chopped nuts or chocolate chips on top.

Bon Appetit!


The dish is designed for

4-6 servings
Time for preparing:

20 minutes.
Note

The recipe is taken from the Dobrye Soviets magazine. It turns out a very tasty and tender dessert. I deviate a little from the recipe and make more nuts and add 200 g of cream (so that the rest does not disappear, since there are 200 g in a bag). : flowers:

cream any percentage?
tatjanka
Quote: Aunt Galya

cream any percentage?
We discussed this earlier, I take 22%. It is possible and more, and if less than%, then a little more gelatin is needed for safety net.
orange
The girls are in a hurry to share their achievements made this cream, it is simply divine on jelly, it does not look very much, very lush, just airy melts. MEGGLE 25% FAT is just a bomb
I made a layer in the cake with this cream, I think it will be very tasty about the cake I will unsubscribe tomorrow because I will eat it tomorrow.
orange
Thank you very much for such a delicious recipe.
Zhivchik
Quote: Aunt Galya

cream any percentage?

aunt Galya, if you want to ask, then not necessary to quote completely recipe.

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