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Double Coffee Cream
- 250ml double cream
- 200ml milk
- 1/2 vanilla pod
- 3 tbsp instant coffee
- 3g gelatin, soaked in 3 tbsp water (This is minimum gelatin to settle, if you like more set, add up to 5g)
- 4 egg yolks
- 50g granulated sugar
- 3 tbsp dark rum
- (For the topping cream)
- 100ml whipping cream
- 1 tbsp granulated sugar
- (For the coffee sauce)
- 1 tbsp instant coffee or espresso
- 1 tbsp hot water
- 1 1/2 tbsp honey (I used Scottish blossom honey)
- 2 tbsp dark rum
Directions:View on BBC Good Food
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