101RECIPES: Touba coffee creamer

Unconventional flavors in a recipe in perfect harmony between sugar and pepper, all brought together in a cold dessert that requires no cooking, is easy and quick to make. Naturally, with coffee.
You’ll need an electric whisk, pastry bag, a couple of glass cups and…

Ingredients for 2 people

• 2 cups of Touba coffee
• 2 teaspoons of hazelnut sugar
• 600 gr of whipping cream
• Hazelnut and Cocoa topping cream

Preparation

1. Refrigerate the cream, as it should be used cold
2. Make the coffee
3. Add 2 teaspoons of hazelnut sugar
4. Mix to dissolve
5. Let cool
6. Put in the freezer for 10 minutes
7. Put the liquid cream in a bowl
8. Whip the cream with an electric whisk
9. When it starts to whip, add 2 tablespoons of hazelnut and cocoa topping cream while the electric whisk is running
10. Add cold coffee while the electric whisk is running
11. Let it mix until you see the mixture swollen and homogeneous
12. Coat the inside walls of the glass cups with some hazelnut and cocoa topping cream
13. Put the mixture in a pastry bag using a palette knife
14. Fill the cups with the cream

If you want to give it an intense aroma, garnish with a few cloves and a light dusting of ground Guinea pepper (or a little cocoa).
A very suitable dessert for a special after dinner treat, for evenings combining sweet and spicy!