Café Crème Quebec

When my sister sees this post, she is going to laugh out loud. This is a recipe from our past that my mother made occasionally that we absolutely loved. The requirements for loving this dessert:  1. You must love desserts,  2. You must love coffee, and 3. You must be okay with eating marshmallows.

I’ve photographed the recipe for you below. I’m the one who used a typewriter to type the recipe onto this card ages ago, which wasn’t easy. Does anyone else remember typing!!! Especially on card stock!

Anyway, here it is. If you’ll try it, you’ll see why I had to put the recipe on my blog. It’s like a light fluffy coffee mousse.

Café Crème Quebec
printable recipe below

1 cup strong coffee
26 large marshmallows, quartered
1 cup whipping cream
1 teaspoon vanilla extract or vanilla powder

In a medium pot, heat the coffee to just boiling. It can be decaffeinated if you prefer, but make sure it’s strong and unsweetened. Remove the pot from the heat and add the marshmallows. Stir until they dissolve.

Place the pot in the refrigerator until the mixtures gels, at least 4 hours. Cover if preparing this part the day before finishing and serving.

Whip the cream with the vanilla.

Gradually whip the cream into the gel until smooth. I’ve always whipped the gel first to soften a bit. In fact, it helps to have the gel at room temperature for at least an hour before this step, otherwise the blending process is challenging.

Serve in a pretty bowl, or use individual dishes.

I always like to serve a cookie with this dessert. But I didn’t have any, so chocolate-covered espresso beans it is!

You can top the Café Crème Quebec with whipped cream and chocolate curls if you wish.

Or, some crème fraiche.

 

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