Recipe courtesy of Claudia Fleming
Save Recipe Print
Total:
1 hr 20 min
Prep:
1 hr
Cook:
20 min
Yield:
4 to 6 servings
Level:
Advanced

Ingredients

Directions

Bring 8 ounces of heavy cream to a boil. Add espresso and cracked cardamom pods. Steep for 3 to 4 minutes.

Strain the heavy cream and weight out to 6 ounces. Chill in ice bath until completely cold.

Whip creme fraiche until soft peaks. Slowly add espresso cream, and whip to soft peak. Set aside.

Take the sugar and corn syrup, and add water until like wet sand in consistency. Cook to the hard ball stage, or 248 degrees. Add the bloomed gelatin.

Whip egg whites until a little past foaming stage. Pour sugar mixture in slowly, and whip until completely cooled.

Take espresso mixture and fold whites in three additions. Pipe into molds and freeze.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Espresso Zabaglione

Recipe courtesy of Giada De Laurentiis

Espresso Tuile

Recipe courtesy of Gale Gand

Espresso Biscotti

Recipe courtesy of Food Network Kitchen

Espresso Cake

Recipe courtesy of Cary Neff

Espresso Brownies

Recipe courtesy of Giada De Laurentiis

Espresso Martinis

Recipe courtesy of Claire Robinson

Browse Reviews By Keyword