Chef Eunice Power’s Coffee Cream
Ingredients
250g of Irish Yogurts Clonakilty Half Fat Crème Fraîche
250ml of cream
25g of caster sugar
1 tbsp of coffee (2 shots of espresso)
4 of your favourite biscuits crushed
Method
- Dissolve the sugar in the coffee and set aside
- Softly whisk the cream, add the crème fraîche and whip the two together until you have a soft mousse like consistency, add the cooled coffee and fold in
- Divide the coffe cream between 4 glasses and refrigerate for 30 minutes (if chilling for longer cover with cling film
- Sprinkle the crushed biscuits on top before serving
