3.5oz – 100ml water
2/3 cup – 130g granulated sugar
5 egg yolks
8oz – 250ml espresso coffee
16oz – 500ml whipping cream
Pour the water with the sugar and let it boil for 8 minutes until you have a thick and transparent syrup. Bring it to a temperature of about 250 °F – 121 ° C.
Whip the egg yolks with electric whisks until they become white.
Then add the syrup and work again quickly with the whisks.
Stir well to mix everything together and let cool. Incorporate the cream and stir gently from bottom to top with a spatula. Now pour into the moulds or glasses.
Put in the freezer for 3 hours. Pour out the moulds and serve, decorating with chocolate, coffee beans or any other kind of coffee.