Ingredients
Creamy Coffee Whip (aka "Dalgona")
- 10 g instant coffee granules, freeze dried
- 100 g sugar, of choice
- 80 g ice chilled water
Accessories you need
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Butterfly
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Add all ingredients to TM Bowl, avoid blades where possible.
See Tips re: water temperature, coffee and sugar variables.
Insert Butterfly and whip until super fluffy and sugar is fully dissolved. 4-6 minutes Speed 4.
Iced "Dalgona" Coffee - 3/4 fill a glass with chilled milk of choice, add ice cubes if desired and spoon lot's of fluffy coffee whip on top. Stir with long handled spoon to get nice coffee flavour into the milk.
Hot Dairy Free Coffee - prepare your coffee of choice (I did a long black expresso), spoon lot's of fluffy coffee whip on top. Stir if desired or slurp through the creamy top which doesn't "melt" away!!
NB: The coffee whip contains sugar so don't add extra to your coffee!
Piping for desserts or cakes - Pipe as usual and it's stable at room or fridge temperature for a day.
Surface may dry out a little depending on your kitchen environment.Your vote and comments are always appreciated. Happy Cooking!
Fluffy Coffee Whip - will keep a couple of days
Usage
Tip
It's dairy free, egg free, coffee flavoured slightly sweet stable meringue texture fluff!
Use it on desserts, drinks, cocktails (Expresso Martini!), cakes, muffins etc
It doesn't readily "melt" on hot surfaces so can be added to all sorts of pre-cooked hot desserts/drinks. eg Hot Chocolate with Fluff Top = Mocha Coffee!
Sugar - can be whatever you desire in my experience. White gives a paler colour and whips faster than raw or coconut.
Water must be ice cold from fridge or chilled in a glass with a few ice cubes.
Coffee must be instant freeze dried style (I used Moccona Classic).
VIP UPDATE - I've tried with 40g chilled expresso shot : 50g sugar and after 10 minutes still didn't fluff up and here's the science explained for anyone into the "why/proportions" etc etc https://youtu.be/WHmpgMsW-aA
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Many years ago we use to make this in the cup. 1 teaspoon coffee, 1 teaspoon sugar, 1 teaspoon of water. Mix with a teaspoon until it is smooth and fluffy. Pour hot water into fill cup. I cannot believe it is all the rage now. Much easier to make a larger quantity in the Thermomix.
Yummy. I have made this a few times now. Definitely worth making.
What a lovely consistency! It was not stable for long, maybe because I used Xylitol instead of sugar? But freshly made a sensation.
For a special dessert, I put this on the top of Kaffee-Sabayon (it's a recipe in the German language section of Cookidoo) and then topped it with dark chocolate Flake. Amazing!
garthandrea: I used the little sachets of coffee from hotels - worked perfectly.
This is great! I used coffee sachets I've collected from hotels and it worked a treat.
Second batch I used 50g of raw sugar and it whipped up just as well.
Works well with xylitol too I only used 50 grams of it though used Maconna coffee
Whipped up awesomely. I used half the sugar as well. I might try and see how little I can use (a wee experiment during lockdown). Made mine as a mocha dalgona - hot chocolate bottom half and dalgona layered on top.
kehin: Sorry, don't think the foodie science is going to work with the absence of freeze dried coffee and addition of milk powder that's in chai mixtures.😏
Sharon Weidenbach - Consultant since 2008, Adelaide 0409 150 729
This is delicious! I prepared 1/2 portion, used white sugar and Nescafé gold original. . I also put a bit less sugar. Wonderful
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