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Petits pots de cafe
Coffee and brandy mousses. Mmmm....
What you need
- 15 g butter
- 6 tsp soft light brown sugar
- 3 tsp brandy
- 3 tsp instant coffee powder
- 425 g ready made custard
- 150 ml double cream
- to finish
- 1 tsp cocoa powder
- 4 shelled walnut halves
Method
Put the butter, sugar, brandy and coffee in a heatproof bowl over a pan of hot water. Heat for 2 min or until melted. Stir into the custard. Leave to cool.
Whip the cream until it forms soft peaks. Lightly fold 3/10 1/4 cmto the coffee custard to achieve a marbled effect. Pour into individual sundae glasses or large wine glasses.
Spoon or pipe the remaining cream on top of the coffee custards. Chill until ready to serve. Sprinkle with cocoa powder and top with a walnut half.
Serving suggestion
Cook's tip
| Per portion | Per 100g | Men | Women | |
|---|---|---|---|---|
| Energy (kj) | 1608 | 983 | 10475 | 8350 |
| Energy (kcal) | 387 | 236 | 2500 | 2000 |
| Protein (g) | 6.36 | 3.89 | ||
| Carbohydrate (g) | 26.0 | 15.9 | 345 | 275 |
| Fat (g) | 28.5 | 17.4 | 95 | 70 |
| Fat (saturated) (g) | 15.0 | 9.18 | ||
| Fibre (g) | 0.62 | 0.38 | ||
| Sodium (mg) | 206 | 126 | ||
| Salt (equivalent) (g) | 0.52 | 0.32 | 7 | 5 |
| Per Portion | Per 100g | RDA | |
|---|---|---|---|
| Vitamin A (µg) | 1034 | 632 | 800 |
| Vitamin B-12 (µg) | 0.57 | 0.35 | 1 |
| Vitamin B-6 (mg) | 0.12 | 0.07 | 2 |
| Vitamin C (mg) | 1.31 | 0.80 | 60 |
| Vitamin D (µg) | 2.80 | 1.71 | 266 |
| Vitamin E (mg) | 0.68 | 0.41 | 10 |
| Zinc (mg) | 0.90 | 0.55 | 15 |
| Calcium (mg) | 189 | 115 | 800 |
| Folate (mcg) | 18.3 | 11.2 | 200 |
| Iron (mg) | 0.75 | 0.46 | 14 |
| Magnesium (mg) | 40.5 | 24.7 | 300 |
| Niacin (mg) | 0.47 | 0.29 | 18 |
| Pantothenic acid (mg) | 0.77 | 0.47 | 6 |
| Riboflavin (mg) | 0.30 | 0.19 | 1.6 |
| Phosphorous (mg) | 190 | 116 | 800 |
| Thiamin (mg) | 0.09 | 0.06 | 1.4 |
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