Coffee Cream

Place 200 g of milk in a small pot with the vanilla pod, scraped vanilla pulp and sugar. Bring to a boil, stirring intermittently, and remove from heat.

In the meantime, whisk egg yolks, cornstarch and the remaining 50 g of cold milk until creamy.

Add the warm milk, stirring constantly after having removed the vanilla pod first. Add the espresso and soluble coffee and put back on the stove. Heat over low heat, stirring constantly, for 6-7 minutes. Cook for about 30 seconds, remove from heat and cover to cool.

Once mixture has cooled, whip cream until stiff and fold in.

Place the coffee cream in the refrigerator for about 1 hour before serving.

Serve with coffee chocolate beans or chopped dark chocolate.