Ice cream cappuccino
Preparation for 4 persons
2 sheets of greaseproof paper
250 ml of very strong coffee
75 g (2½ oz.) sugar, 1 egg, 3 egg yolks
50 ml cream, 150 ml milk
30 g (1 oz.) sugar, a little cocoa powder
Cut the greaseproof paper lengthways in half and fold into long strips 4 to 5 cm (1½” to 2”) wide. Wrap each strip of paper around a glass so that the paper is about 2 to 3 cm (¾” to 1”) above the brim of the glass. Secure with a piece of string or a rubber band. Cook the cold coffee, sugar, egg yolks and egg in a bain-marie, then quench with iced water. Fold the whipped cream into the cold coffee foam and place in coffee cups until each one is about two-thirds. Freeze for at least one hour. Heat the milk and sugar, and whip up using a hand-held blender. Carefully spoon the hot foam onto the frozen coffee cream until each paper mould is full. Return to the freezer. About ten minutes before serving, take the cups out of the freezer, remove the paper moulds and sprinkle on a little cocoa powder using a fine sieve. Serve.
