The coffee spread cream is very easy to prepare and you can use it in many preparations. It’s perfect on toasted bread, rusks or to fill cakes and cookies. It will be something spectacular having it spread on brioche or slices of panettone. It will have the consistency and color of a caramel cream. The taste is truly unique and it’s perfect to start the day with the right energy!
For this recipe, the use of the Cafelizzia 790 Steel DUO Espresso and Cappuccino Machine was fundamental: stainless steel with an elegant and compact design for coffee lovers. It allows you to prepare any type of coffee with a maximum power of 1350 W and also emits hot water for infusions.
The rapid heating system via Thermoblock ensures that the temperature remains at an optimal range to get the best coffee. Its powerful pressure pump with ForceAroma technology from 20 bars achieves the best cream and maximum aroma in every coffee. Includes a steerable steam wand with protection that textures the milk to get the best foam for your coffee. Double outlet filter holder arm and two filters to prepare one or two coffees simultaneously. Coffee capsule filter accessory.
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- Cost: Very economical
- Rest time: 3 Hours
- Preparation time: 5 Minutes
- Portions: 2 jars
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 2,628.75 (Kcal)
- Carbohydrates 177.13 (g) of which sugars 141.75 (g)
- Proteins 24.50 (g)
- Fat 194.78 (g) of which saturated 0.00 (g)of which unsaturated 0.00 (g)
- Fibers 51.75 (g)
- Sodium 171.25 (mg)
Indicative values for a portion of 700 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
INGREDIENTS COFFEE SPREAD CREAM
- 2 cups whipping cream, 35% fat
- 2/3 cup granulated sugar
- 4.23 oz coffee (espresso)
Tools
- 1 Saucepan
PREPARATION COFFEE SPREAD CREAM
Pour the ingredients into a stainless steel saucepan with high edges and double thickness.
Stir and place on the stove over medium heat.
Bring to a boil taking care to keep an eye on the mixture, stirring it often.
Initially, the mixture will tend to swell and foam on the surface, which is why a tall saucepan is needed.
Halfway through cooking, the foam will have disappeared and the mixture will start to thicken.After the first 30 minutes, lower the heat and cook another 30 minutes, always stirring often.
At the end of cooking, you will notice that the cream has not only thickened but also changed color becoming darker.
Remove from the heat and let it rest for two minutes, stirring continuously. The cream will still be liquid, but don’t worry because when it cools it solidifies!This step serves to eliminate the air bubbles that formed during the boiling. At this point, pour the mixture into sterilized jars and seal them immediately. Turn them upside down and let them rest for two minutes.
Turn them upright and pasteurize them in the oven or proceed with normal boiling. They keep, still closed, for about 6 months. This step can be omitted if you intend to consume the cream within 10-15 days, always storing it in the fridge.
Here is the delicious coffee spread cream ready!
Adriana’s Tip
Once opened, the jar can be stored in the fridge for about 15 days.
