The Cold Coffee Cream is a light and fat-free mousse, prepared in a few minutes. A delicious dessert to enjoy during a break alone or with friends. The Water Coffee Cream is a recipe of absolute simplicity and guaranteed success if you follow certain criteria. Be careful not to use moka or machine coffee, as the final result would not be the same. Only soluble coffee for this Egg-Free Cream. Another precaution in preparing this Dairy-Free Mousse is to use very cold, almost icy, water. The amount of sugar can be increased or decreased based on personal preferences. Soluble coffee is also adaptable: using a bit more will result in a cream with a more intense aroma and a darker color, while using less will result in a lighter color and a more delicate coffee taste. Due to the absence of milk, eggs, and cream, the Cold Coffee Cream can be consumed by vegans and those with food intolerances.

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Difficulty: Very easy
Cost: Very cheap
Preparation time: 10 Minutes
Portions: 4
Cuisine: Italian
Seasonality: All seasons

112.20 Kcal

calories per serving

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Energy 112.20 (Kcal)
Carbohydrates 28.20 (g) of which sugars 24.47 (g)
Proteins 0.60 (g)
Fat 0.12 (g) of which saturated 0.07 (g)of which unsaturated 0.05 (g)
Fibers 0.28 (g)
Sodium 3.30 (mg)

Indicative values for a portion of 60 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 for Cold Coffee Cream

125 ml water (ice cold)
100 g vanilla powdered sugar
2 tablespoons instant coffee
3 g unsweetened cocoa powder

Necessary Tools for Cold Coffee Cream

1 Mixer
1 Container
1 Spatula
4 Small Cups
1 Strainer

Preparation of Cold Coffee Cream

As mentioned before, for the successful preparation of the No-Cook Coffee Cream, one of the prerequisites is that the water be very cold, almost icy. Therefore, if it is not, it needs to be placed in the freezer for about half an hour.
If the beaters and the tall glass are placed in the freezer too, even better. I used the immersion blender glass to prevent the mixture from splashing out.
Put the powdered sugar, coffee, and cold water in the container. If desired, it can be mixed beforehand to avoid solid substances remaining at the bottom.
Turn on the mixer and work for at least ten minutes. The cream, initially dark and liquid, will gradually become lighter, fluffy, and solid.
Prepare small cups or demitasses and distribute the water coffee cream inside. Put the unsweetened cocoa in a strainer and sprinkle a veil over each glass.
If the cocoa is not liked, it can be omitted. As it is not a main ingredient, its absence will not compromise the success of the recipe.
Now all that remains is to enjoy this exquisite cold coffee cream immediately, or after further chilling it in the fridge.

Annamaria’s Tips

You can also read: Soft Glazed Coffee Cookies

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