Pudding Iced Coffee

For 6-8 persons

  • 100 gr. powdered sugar
  • 10 gr. butter
  • 25 cl. milk
  • 25 cl. cream
  • 3 eggs
  • 4 tsp. tablespoon of instant coffee
  • 12,5 cl. white rum
  • 50 gr. raisins
  • 1 sheet gelatin
  • Salt
  • Some coffee beans Confectionery
  • Fresh seasonal fruit
  • Chantilly bomb

 

30 à 35 mn. + 12 h. de repos
20 mn.

 


 

 

  1. Separate egg whites yellows.
    Put the yolks in a bowl, beat them with the powdered sugar until you get a mix white and sparkling.
  2. Soak the raisins in half rum, gonflent.Faites to soak the leaf gelatine in the remaining rum, to Ramole.
  3. Mix coffee and hot milk, add cream fraîche.Faites cook on low heat for several minutes without stop remuer.Ensuite add gelatin and rum soaking, mix well.
  4. Beat the egg whites to snow farm with 1 pinch of sel.Incorporez them gently with cream chaude.Hachez raisins and add them to prepare and pour into a mold or failed to charlotte beurré.Couvrez and place in freezer for 12 h.Sortez the pudding, just before serving, remove on a serving plate and decorate.