Italy with Amore

Crema al Caffè with Water

Ingredients

  • 50g instant coffee granules
  • 200g caster sugar
  • 250ml ice-cold water

Optional, for serving:

  • Unsweetened cocoa powder
  • Dark chocolate shavings
  • Coffee beans
  • Ice cubes

Instructions

  1. Chill the water in the refrigerator or freezer until it is very cold, but not frozen. The colder the water, the lighter and more stable the foam will be.
  2. Place the instant coffee granules and sugar in a large mixing bowl.
  3. Pour in the ice-cold water.
  4. Using an electric hand mixer or stand mixer, whisk on high speed for 5–8 minutes, or until the mixture becomes thick, pale, and mousse-like. It should hold soft peaks and have a light, airy texture. (Whisking by hand is possible but will take considerably longer.)
  5. Spoon the crema into chilled glasses or small serving bowls.
  6. Serve immediately, or refrigerate for up to 1 hour for an even firmer texture.

Optional Garnishes:

  • A light dusting of unsweetened cocoa powder
  • Dark chocolate shavings
  • A few coffee beans
  • Serve over ice for a refreshing summer dessert

Chef’s Tip: Use 100% instant coffee granules, not ground coffee or espresso. Instant coffee contains soluble solids that trap air during whisking, creating the signature fluffy texture. For the best results, chill both the water and the mixing bowl beforehand, and whisk continuously until the mixture triples in volume and resembles a light coffee mousse.