Vietnamese Egg Coffee
medium
·under 30 minutes
Benefits
Especially fast
No oxidation
Reduced costs
Preparation stays fresh for several days in the whipper
Ingredients
200 g
Pasteurised egg yolk
150 g
Condensed milk from the tube
50 g
powdered sugar
150 g
Cream
Steps to prepare
1.
Blend all ingredients finely with a hand blender or in a stand mixer. Then pour the entire mixture through the iSi Funnel & Sieve into a 0.5 l iSi Gourmet Whip. Screw on an iSi Professional Charger and shake 20 times.
2.
Then heat the Gourmet Whip with heat protection at 70°C for at least 45 minutes in the sous-vide basin, which allows the egg yolk to develop its full effect as a stabiliser.
3.
Shake the bottle again and serve the warm egg topping directly onto the coffee drink.
Benefits
Especially fast
No oxidation
Reduced costs
Preparation stays fresh for several days in the whipper