I saw this recipe from @the_pastaqueen. As intriguing as it is, I thought I give it a shot and I am so glad that I did. This taste almost like a cloud of coffee! I do not have an espresso machine, so I have to do it in the Vietnamese way of making coffee. If you have an espresso machine, use it.
I added some coffee liqueur for a bit of a kick. It is totally optional. And I also garnished with some raw cacao nibs and more coffee granules. If you have those fancy small coffee chocolate truffles, it would be heavenly. In the meantime, let's indulge ourselves in this elegant coffee cream.
Inspired by @the_pastaqueen
(Serve 2, sadly)
Coffee Granules, 8g + More For Garnishing
Boiling Water, For Coffee
Heavy Whipping Crea, 200g
Coffee Liqueur, 2 TBSP
Demerara Sugar, 1 TBSP (Adjust To Preference)
Raw Cacao Nibs, For Garnishing
Vietnamese Coffee Dripper
Hand / Stand Mixer
Place the spanner over a serving cup.
Followed by the chamber.
Add coffee granules into the chamber.
Give it a light shake to even out.
Place the insert on top of the coffee.
Pack it down tightly.
*If your insert is the screw-on type, screw it down tightly and release it just a bit.*
Add 1 to 2 TBSP of boiling water into the chamber.
*Water has to be boiling.*
Let it sit for 30 secs.
Pour boiling water into the chamber in a circular motion.
Fill it up just below the brim.
Place on the cap and watch it drip.
Once the dripping stop, remove the cap and place the dripper on the cap.
*You can find out more about the Vietnamese dripper parts here.*
Chill the cup of coffee in the fridge until cold.
In a large mixing bowl, add the whipping cream.
Whisk until soft peaks form.
Add in the cold coffee, coffee liqueur and sugar.
Continue whisking until well combined.
The mixture should be smooth, light and fluffy, almost like a cloud.
Transfer into serving glasses.
Garnish with cacao nibs and coffee granules.
Almost like a cloud of coffee...