Include in Print View:

Quick Danette-style coffee dessert cream (traditional method & Thermomix)

Prep Time 10 - 15 min mins
Cook Time 10 min mins
Total Time 20 mins
Racing: , , ,
Difficulty: Easy
Servings: 6
Description

After the vanilla, chocolate and caramel versions, here's my Danette-style coffee cream dessert. Quick, gluten-free and always a favourite, it's perfect for gourmets in a hurry as well as for an elegant dessert, especially when a thin layer of melted chocolate is added.

THE STEP-BY-STEP THERMOMIX VIDEO RECIPE HERE.

Ingredients
  • For the coffee cream :
  • 250 g of milk
  • 250 g of liquid cream
  • 1 egg
  • 30 g of sugar
  • 30 g of Maïzena
  • 2 bags of instant cappuccino (Nescafé type)
  • For the chocolate filling :
  • 125 g of chocolate (50 % to 70 % according to taste)
  • 125 ml of milk
Instructions
  1. 1
    TRADITIONAL METHOD
    Traditional preparation :
    1. Place the milk, cream, egg, sugar, cornflour and cappuccino sachets in a saucepan.
    2. Heat over a medium heat while stirring, until the cream thickens (about 5 minutes).
    3. Pour into 4 to 8 small glass jars. Leave to cool.
    4. Melt the chocolate with the milk over a low heat.
    5. Gently pour over the coffee cream.
    6. Chill for at least 1 hour and remove 10 minutes before serving.

    THERMOMIX® METHOD
    Thermomix preparation:
    1. Place all the ingredients for the cream (milk, cream, egg, sugar, cornflour, cappuccino) in the bowl.
    2. Cook for 7 mins / 100°C / speed 3.
    3. Divide between the jars and leave to cool.
    4. Grate the chocolate into the clean bowl: 10 sec / speed 10
    5. Add 125 ml milk, then heat: 4 min / 90 °C / speed 3
    6. Gently pour the melted chocolate over the coffee creams.
    Chill for up to 10 minutes before serving.
Read it online: https://auxdelicesdecaroline.com/en/recipe/creme-dessert-au-cafe-facon-danette-rapide-methode-traditionnelle-thermomix/