VIETNAMESE EGG COFFEE
FOR THE KISAG WHIPPER 0.5 L
INGREDIENTS
|
150 ml |
double cream |
| 150 g |
condensed milk (from a tube) |
| 50 g |
icing sugar |
| 200 g | egg yolks |
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.
PREPARATION
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