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Bar Cream N° 60

Italian Bar-Style Coffee Cream

The Italian café coffee cream, thick and velvety, with 4 ingredients

Italian Bar-Style Coffee Cream

The Italian café coffee cream, made at home with your machine. Thick, velvety, creamy on the very first spin — and it takes only 4 ingredients. The secret is condensed milk, which acts like syrup: pre-dissolved sugar that keeps the cream soft at -18°C.

Servings
4
Active time
10 min
Total time
24.5h
Machine
Tefal / Moulinex Dolci · Ninja Creami Deluxe

Ingredients

Italian Bar-Style Coffee Cream — Ingredients

For Tefal / Moulinex Dolci (500 ml)

  • Strong cold moka coffee — 170 g
  • Sweetened condensed milk — 135 g
  • Fresh cream 35% — 70 g
  • Skimmed milk powder — 15 g
  • Pinch of salt
Total ≈ 390 g

For Ninja Creami Deluxe (710 ml pint)

  • Strong cold moka coffee — 250 g
  • Sweetened condensed milk — 200 g
  • Fresh cream 35% — 100 g
  • Skimmed milk powder — 20 g
  • Pinch of salt
Total ≈ 570 g

Method

  1. Brew the moka coffee, nice and strong. While it's still hot, pour in the condensed milk and the milk powder. Stir until fully dissolved. Add the pinch of salt.
  2. Let it cool completely. Add the cold cream. Stir.
  3. Pour into the container. Level it. No lid. Freezer for 24 hours.
  4. Run the SORBET program.
  5. Not creamy on the first spin? Add 2 tablespoons of cold milk on top, level it and RE-SPIN.
⚠ Not creamy on the first spin?

Add 2 tablespoons of cold milk on the surface, level it and RE-SPIN. It comes out thick and velvety.

Why it works

Condensed milk does the same job as syrup in poached fruit: it's sugar already dissolved in milk. It lowers the freezing point so the -18°C block stays soft, the blade works it effortlessly and the cream comes out thick and velvety on the first spin. The cream provides the fat that makes it round on the palate. The milk powder adds body and protein. The strong moka coffee gives the aroma. Four ingredients: the Italian café coffee cream, made with your machine.

Mascarpone Cremino Variant

Want it even creamier? After the SORBET program, add 70 g (Dolci) / 100 g (Deluxe) of cold mascarpone from the fridge on top of the cream and RE-SPIN. It turns into a thick cremino to eat with a spoon.

How to serve

Serve it in a small glass with a generous swirl, a few coffee beans on top or a dusting of bitter cocoa. It's the Italian café finish: after the coffee, the coffee cream. Great next to an espresso or a cantuccio biscuit.

Tips & troubleshooting

The coffee must be strong and completely cold before mixing it with the cream, otherwise the base splits. If it comes out grainy on the first spin, re-spin with 2 tablespoons of cold milk. Storage: best within 1-2 weeks; for leftover portions do a quick re-spin before serving.

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