Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Egg whites
Coffee mixture
To decorate
Utensils
Shallow baking dish (approx. 2 l)
How it's done
Egg whites
Beat the egg whites with the salt until stiff. Add the sugar and continue to beat until the egg whites turn glossy.
Coffee mixture
Mix the coffee powder and hot water in a bowl, leave to cool. Add the sugar and egg yolks. Using the whisk attachment on a mixer, beat for approx. 5 mins. until the mixture is light and frothy. Carefully fold the egg whites and whipped cream into the coffee mixture, transfer to the tin.
To decorate
Sprinkle the coffee powder and sugar on top of the mixture. Cover and freeze the ice cream for approx. 3 hrs.
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