Image is for illustrative purposes only.
This is a dry mix that does all the work for a coffee cream before you ever touch a liquid. Milk powder, instant coffee, caster and brown sugar are blended with gelatine powder and a little xanthan gum, so the whole lot can be whisked straight into cold milk or cream and set to a smooth, stable coffee filling.
The mix itself is a fine, pale coffee-coloured powder with a strong roasted aroma and a gentle caramel note from the brown sugar. Keeping a jar of it ready means a coffee cream, mousse or light filling can be made in minutes, and because the thickener and gelatine are already measured in, every batch behaves the same way.
Ingredients
The weights in the recipe table below will yield the following 'weight per unit' and 'number of units'. If you would like to change the recipe to cater to a different 'weight per unit' and/or 'number of units',
you can use the Recipe Calculator Tool below the ingredients table.
Note: The Recipe Calculator Tool is available to subscribers.
Weight Per Unit: 484
Number of Units: 1
Unit Size: batch of dry mix, about 484 g
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WEIGHT
(grams)
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ALTERNATIVE METRIC
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INGREDIENT
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IMAGE
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CONDITION
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A
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50 |
1.8 ounces
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Milk Powder
Powdered milk or dried milk is a manufactured dairy product made by evaporating milk to dryness. One purpose of drying milk is to preserve it; milk powder has a far longer shelf life than liquid milk and does not need to be refrigerated, due to its low moisture content. Another purpose is to reduce its bulk for economy of transportation. Powdered milk and dairy products include such items as dry whole milk, nonfat (skimmed) dry milk, dry buttermilk, dry whey products and dry dairy blends.
instant full cream
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B
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35 |
1.2 ounces
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Instant Coffee
Instant coffee, also called soluble coffee, coffee crystals and coffee powder, is a beverage derived from brewed coffee beans. Instant coffee is commercially prepared by either freeze-drying or spray drying, after which it can be rehydrated. Instant coffee in a concentrated liquid form is also manufactured.
granules or powder
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C
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12 |
0.4 ounce
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Xanthan Gum
Xanthan gum is a fine white thickening and stabilising powder made by fermenting sugars, listed on labels as additive 415 and sold under brand names such as Keltrol. A very small amount thickens cold liquids and keeps creams smooth and stable without heating.
food grade, additive 415
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D
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37 |
1.3 ounces
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Gelatin
Gelatin or gelatine (from Latin: gelatus meaning "stiff", "frozen") is a translucent, colourless, brittle (when dry), flavourless foodstuff, derived from collagen obtained from various animal by-products. It is commonly used as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing. Substances containing gelatin or functioning in a similar way are called gelatinous. Gelatin is an irreversibly hydrolyzed form of collagen. It is found in most gummy candy as well as other products such as marshmallows, gelatin dessert, and some ice cream, dip and yogurt. Household gelatin comes in the form of sheets, granules, or powder. Instant types can be added to the food as they are; others need to be soaked in water beforehand.
powdered
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E
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250 |
8.8 ounces
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Sugar
Sugar is the generalized name for sweet, short-chain, soluble carbohydrates, many of which are used in food. They are carbohydrates, composed of carbon, hydrogen, and oxygen. There are various types of sugar derived from different sources. Simple sugars are called monosaccharides and include glucose (also known as dextrose), fructose and galactose. The table or granulated sugar most customarily used as food is sucrose, a disaccharide. (In the body, sucrose hydrolyses into fructose and glucose.) Other disaccharides include maltose and lactose. Longer chains of sugars are called oligosaccharides. Chemically-different substances may also have a sweet taste, but are not classified as sugars. Some are used as lower-calorie food substitutes for sugar described as artificial sweeteners.
caster
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F
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100 |
3.5 ounces
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Brown Sugar
Brown sugar is a sucrose sugar product with a distinctive brown color due to the presence of molasses. It is either an unrefined or partially refined soft sugar consisting of sugar crystals with some residual molasses content (natural brown sugar), or it is produced by the addition of molasses to refined white sugar (commercial brown sugar).
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lightly packed |
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484
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Recipe Calculator Tool
Using this tool, you can alter this recipe for your own requirements. Use the two fields below to generate new weights for the ingredients above.
STEP 1. Enter your Custom Weight Per Unit
The 'Custom Weight Per Unit' is already loaded with the weight per unit for this recipe but can be changed if required. If all you wish to do is change the number of units (or servings), just leave the current weight per unit.
STEP 2. Enter your Custom Number of Units
This is the number of units (or servings) you want this recipe to yield.
STEP 3. Click Calculate
The new weights for your adjusted recipe will be displayed in the table above.
Method
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STEP
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ACTION
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DETAIL
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CONDITION
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1 |
Prepare |
Make sure the bowl, whisk and storage jar are completely clean and dry. Any moisture will make the mix clump. |
Everything bone dry |
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2 |
Blend |
Put C, D, E and F (xanthan gum, gelatine powder, caster sugar and brown sugar) into a bowl and whisk them together thoroughly. |
Xanthan gum and gelatine evenly dispersed through the sugars, with no clumps of brown sugar left |
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3 |
Mix |
Add A and B (milk powder and instant coffee) and whisk again until the colour is completely even. |
Uniform pale coffee colour with no streaks |
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4 |
Sift |
Pass the whole mix through a medium sieve, pressing any lumps of coffee or brown sugar through with your fingers, then whisk once more. |
Free flowing powder |
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5 |
Store |
Transfer to an airtight jar or container and keep it in a cool, dry place away from steam and strong smells. Label it with the date. |
Sealed tight; the mix stays good for several months while it is dry |
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6 |
Use |
To make the cream, whisk the dry mix into cold milk or cream in a slow stream, rest it for a few minutes so the gelatine and gum hydrate, then whip or set as the filling recipe requires. |
Smooth, lump free and thickening as it stands |
Important Notes
This batch makes about 484 g of dry mix. The costing sheet works on roughly 315 g of mix per single portion of finished cream, so one batch covers about one and a half portions of the bakery's coffee cream — scale your liquid to suit the filling recipe you are using. Always add the powder to cold liquid while whisking, never the other way round, or the xanthan gum will ball up. Keep the jar sealed and dry; humidity is what spoils a mix like this, not age. The mix contains gelatine, so it is not vegetarian.
Tools & Arrangements
Digital scale accurate to 1 g, large dry mixing bowl, balloon whisk, medium sieve, airtight jar or container, label
