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VIETNAMESE EGG COFFEE
Servings
1 Persons
Difficulty
Medium
Ingredients
For the vietnamese egg coffee
150 ml double cream- 150 g condensed milk (from a tube)
- 50 g icing sugar
- 200 g egg yolks
Products
- FUNNEL & SIEVE
CHF 59.00
- KISAG WHIPPER BASIC 0.5L
CHF 109.00
- KISAG WHIPPER CLASSIC 0.5L
CHF 139.00
- HAND BLENDER HOME & GASTRO
CHF 299.00
- KISAG WHIPPER CHARGERS 10 PCS.
CHF 10.90
- KISAG WHIPPER PROFESSIONAL 0.5L
CHF 149.00
Tags
Preparation
Blend all ingredients to a fine paste in a food processor or using a hand blender. Now use a Kisag funnel & sieve to pour the mixture into the 0.5 L Kisag whipper. Insert a Kisag charger and shake vigorously 20 times.
Cover your Kisag whipper with a heat protector and heat for at least 45 minutes at 70°C in a sous vide water bath. This enables the egg yolk to unfold its full effect as a stabiliser.
Now shake again and serve the warm egg topping on top of a freshly brewed espresso.
Credit: isi.com
VIETNAMESE EGG COFFEE
You can prepare this recipe using the following products
Servings
1 Persons
Difficulty
medium
Ingredients
- For the vietnamese egg coffee
- 150 ml double cream
- 150 g condensed milk (from a tube)
- 50 g icing sugar
- 200 g egg yolks
Tags
Preparation
Blend all ingredients to a fine paste in a food processor or using a hand blender. Now use a Kisag funnel & sieve to pour the mixture into the 0.5 L Kisag whipper. Insert a Kisag charger and shake vigorously 20 times.
Cover your Kisag whipper with a heat protector and heat for at least 45 minutes at 70°C in a sous vide water bath. This enables the egg yolk to unfold its full effect as a stabiliser.
Now shake again and serve the warm egg topping on top of a freshly brewed espresso.
Credit: isi.com
You can prepare this recipe using the following products
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