3/4 cup of sugar (135 g)
1/2 cup of water (120 ml)
2 tablespoons of strong coffee dissolved in 1 cup of hot water (240 ml)
1 cup of fresh heavy cream (240 ml)
3/4 cup of sugar (135 g)
1/2 cup of water (120 ml)
2 tablespoons of strong coffee dissolved in 1 cup of hot water (240 ml)
1 cup of fresh heavy cream (240 ml)
In a medium saucepan, combine the sugar and water
Bring to a boil over high heat, stirring occasionally with a wooden spoon (approximately 2 minutes)
Let it cool down
Add the coffee and mix well
Transfer the mixture to a glass or metal container, cover with plastic wrap and let it freeze until firm (about 8 hours)
In a blender, whip the heavy cream until stiff peaks form. Reserve
Remove the frozen mixture from the freezer and quickly blend in a processor
Distribute half of the reserved whipped cream among four glasses
Top each glass with the coffee mixture using a spoon
Cover with the remaining whipped cream and serve immediately
280 calories per serving
Recommended wine pairings include Calem Tawny (18.85 reais) and Ramos Pinto Ruby (31.75 reais)
