Cooking Instructions
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Step 1
Make some very strong
Espresso (45 mL)
and put it in the freezer to chill.
Step 2
Meanwhile, separate the whole
Eggs (3)
into yolks and whites. Whisk the yolks with the
Granulated Sugar (100 g)
until creamy.
Step 3
Whip up the whites until firm peaks.
Step 4
Then in a separate bowl whip up the
Heavy Cream (500 mL)
.
Step 5
Next, add whipped egg whites,
Instant Coffee (2 g)
and chilled espresso to the whipped cream.
Step 6
Then add the yolk cream mixture.
Step 7
Slowly whisk all the ingredients together until creamy.
Step 8
Transfer into a container and freeze for at least 3 hours.
Step 9
After 3 hours take it out and start scooping.
