Vietnamese Egg Coffee
- 150 g Sahne, 36% Fett
- 150 g Condensed milk from the tube
- 50 g powdered sugar
- 200 g Pasteurised egg yolk
Blend all ingredients finely with a hand blender or in a stand mixer. Then pour the entire mixture through the iSi Funnel & Sieve into a 0.5 l iSi Gourmet Whip. Screw on an iSi Professional Charger and shake 20 times.
Then heat the Gourmet Whip with heat protection at 70°C for at least 45 minutes in the sous-vide basin, which allows the egg yolk to develop its full effect as a stabiliser.
Shake the bottle again and serve the warm egg topping directly onto the coffee drink.
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