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!
Bathsheba Mon 24/12/07 11:28
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The spoon should be resting on the surface of the coffee. (upside down)
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Question Author
Thanks grasscarp. That's what I did last night, but some of the cream sank and curdled. Should the cream be room temperature perhaps?
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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.
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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.
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Question Author
Ah bless you both! Am going to make myself one now (without the Irish!) and test Grasscarp's method 1st. Season's greetings! x
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Question Author
Wow!! Thanks grasscarp and rosy! Perfect Irish coffees! Haven't been able to get on AB till now, + have been dying to tell you both! Shaking the cream 1st, then laying the spoon almost horizontal did the trick! Hope you both have a lovely day! Merry Xmas- Bath x
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I had the same problems and couldnt access answerbank yesterday. Glad to help and hope you have a great Christmas. x
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