Coffee Sigh

Today I want to share with you a recipe that goes beyond culinary; it’s an experience that awakens the senses and soothes the soul: the Coffee Sigh.

With each spoonful of coffee Sigh, you immerse yourself in a world of pure pleasure. The silky texture and depth of flavor envelop you, transporting you to a place of peace and happiness. Every bite is a celebration of life, a reminder of the little moments of joy that make it all worthwhile.

But the true gift of the Coffee Sigh goes beyond its exquisite taste. It’s the opportunity to create lasting memories, to share special moments with those you love.

That’s why I invite you to try this recipe and share the Coffee Sigh with your loved ones. Because in a world full of chaos and noise, this simple dessert reminds us of the beauty of small pleasures and the importance of savoring each moment.

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Coffee Sigh

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Prep Time 1 hour hr

Cook Time 20 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Dessert

Servings 8 people

Equipment

• Pot.
• Blender

Ingredients

  

Part One.

• 5 Egg yolks.
• 1 heaping tablespoon of cornstarch (20 grams).
• 1 heaping tablespoon of instant coffee (7 grams).
• 2 tablespoons of sugar.
• 1 liter of whole milk.

Part Two.

• 5 egg whites.
• 1 cup of sugar.
• 1 tablespoon of instant coffee (7 grams).
• 10 grams of unflavored gelatin.

Instructions

 

• Separate the egg whites from the yolks.
• Heatthe milk with 2 tablespoons of sugar, add the yolks diluted in a bit of milk, and pour them into the milk passed through a strainer. Be sure to keep stirring as you add the yolks.
  
• 
• Then add the cornstarch diluted in abit of ice-cold water to the milk with the yolks and the coffee diluted in abit of hot water. Continue mixing until it starts to boil. Once it begins to boil, remove it from the heat and let it cool in a bowl covered with plastic wrap.
  
• 
• 
• Boil the sugar covered with water in a pot until it turns into a clear syrup.
• Meanwhile, beat the egg whites until they form stiff peaks.
• Dissolve the unflavored gelatin in boiling water until completely dissolved; you can microwave it for a few seconds to heat and dissolve it more easily.
• Dissolve the tablespoon of instant coffee in very little boiling water.
• Once the syrup is ready, add it to the beaten egg whites, beat for a few minutes. Then add the diluted coffee along with the dissolved gelatin, beat until all ingredients are incorporated.
  
• Pour it into a mold and refrigerate.
  
• Once completely cold, serve a portion of both parts.
• Enjoy; you won't regret it!