Travel1 min ago
Irish/Gaelic coffee
Hi everyone. I've asked this question in food + drink, but sadly no response, so thought I'd try here.
Any tips for getting the cream to float on the top of Irish coffees without it sinking? I'm using double cream,but not whipped. I know it should be poured over the back of the spoon, but should the spoon make contact with the surface of the hot coffee/whisky/sugar etc, or not? Thanks in advance!
Any tips for getting the cream to float on the top of Irish coffees without it sinking? I'm using double cream,but not whipped. I know it should be poured over the back of the spoon, but should the spoon make contact with the surface of the hot coffee/whisky/sugar etc, or not? Thanks in advance!
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Hi,
A teaspoon of sugar (brown) is said to help but i have never needed it, I learnt this method working in hotels.
I''ve always found it work. Make sure the coffee is still, put a teaspoon as flat as possible, bowl down, into the coffee so the rim of the spoon is the same level as the coffee, with a little coffee is in the bottom of the bowl, and slowly fill the bowl with cream and let the cream rise and float over the top of the bowl and on to the coffee.
A teaspoon of sugar (brown) is said to help but i have never needed it, I learnt this method working in hotels.
I''ve always found it work. Make sure the coffee is still, put a teaspoon as flat as possible, bowl down, into the coffee so the rim of the spoon is the same level as the coffee, with a little coffee is in the bottom of the bowl, and slowly fill the bowl with cream and let the cream rise and float over the top of the bowl and on to the coffee.
Had a look on internet and found this advice
Obtain a small glass bottle - one of the single serving wine bottles is ideal. Pour enough cream for the number of coffees you are making into the bottle and shake vigorously for 10 seconds then pour over the back of a spoon. This will aerate the cream making it float without thickening it into a dessert topping.......works every time.
Obtain a small glass bottle - one of the single serving wine bottles is ideal. Pour enough cream for the number of coffees you are making into the bottle and shake vigorously for 10 seconds then pour over the back of a spoon. This will aerate the cream making it float without thickening it into a dessert topping.......works every time.
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