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.
Café Crème Quebec
1 cup strong coffee
26 large marshmallows, quartered
1 cup whipping cream
1 teaspoon vanilla extract
In a medium pot, heat the coffee to just boiling.
Add the marshmallows and stir until they dissolve. Place the pot in the refrigerator until gelled, at least 4 hours. Cover if preparing this part the day before serving.
Just before preparing the Café Crème Quebec, 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.
Serve in a pretty bowl, or use individual dishes
About the Author: Chef Mimi
I really appreciate how you so often dig into that rich mine of old family recipes.
Aww thank you! I love doing it. And I have a huge pile of them!
this certainly sounds… unusual, mimi. i do love coffee, but i’m not sure about the marshmallows:)
The marshmallows add the sweet, and a great texture. I guess they don’t bother me!
Looks yummy!
Thanks, Cindy!
Do you whip the cream into the gel, or do you fold it in? I want to make this. I often buy marshmallows for campfires (for my nieces and nephews) and wonder what to do with the leftovers.
I start with mixing, then fold. It depends if your gel starts out cold and gelatinous, or if you let it warm up a bit first to soften. My sister just told me she only uses 24 marshmallows, not 26. And no vanilla.
Love this! It looks like a delicious easy treat. Thanks for sharing!
You are so welcome!
I could see how this would be a bog hit at a dinner party. Elegant yet simple… GREG
Thanks. And just as good as a mousse, but made a little differently!
I am inspired to make this again as my photographs do not do the recipe as much justice as yours do :)
You made it?!!
This sounds like my kind of dessert, Mimi! I love coffee-flavored desserts, and this recipe sounds fantastic…and easy. But I’m curious – where does the ‘Quebec’ part of the title come in??
I have no idea where that came from. I can’t even remember how my mother discovered the recipe, and she doesn’t remember. Very weird, but it is good!
Such an interesting recipe! Rather different, and it sounds incredibly tasty. Thanks!
I know! I’ve not seen anything like it. But it’s terrific.
I love all three of those above requirements, so this recipe sounds like a party to my tastebuds. Handed-down family recipes are the utmost best – tried and true. Thanks so much for sharing.
You are so welcome! My sister says she only uses 24 marshmallows. But I don’t like oversweet, and I thought it is great as written. Especially with some whipped cream!
Only 4 ingredients for something this delicious and decadent. We must try. Those oldie but goodie recipes are always the best. I guess the only hard part of this recipe is having to wait until you can eat it! Hope you are doing well. Take Care
Thanks! I wish I knew more about this recipe…
Who wouldn’t be ok with eating marshmallows!? This is nice that it has so few ingredients. My kids would definitely be a big fan of these!!
My husband for one, since he knows what they’re made from silly boy.
Oh yum. I’d forgotten about marshmallow creme!
I do indeed remember the recipe cards, I still have my little wooden box of typed cards! I started the blog to hold all my favourite recipes, to have access anywhere in the world should the desire to cook comes up. But there was something very precious about the cards.
This is a lovely, retro recipe. The marshmallows are a creative ingredient. Need to bookmark for coffee-loving friends.
PS, your blog does not transfer to my iPhone very well. In WordPress, it’s just a toggle to make it smart phone friendly, not sure about blogger but they most likely have it as other blogger blogs come out OK. Thanks
Hmmm, I’ll have to check on that. I’ve certainly noticed that the format is different but I assumed it was simply the size and shape differences. Thanks for telling me. Anyone who loves good coffee will love this dessert!
My mum used to have a typewriter, so yes I remember typing on it! What a lovely easy dessert Mimi! Now who doesn’t love a coffee dessert?
I wonder if my kids know what a typewriter is? They were born in 83 and 86 and have kind of seen all of the major technological changes occur! The dessert is fabulous. It does help to love coffee!
I pass all three requirements. Especially the coffee part. My favorite desserts are made with coffee. Love the simplicity of this one. I can practically taste it! :-) ~Valentina
It’s really good! Not quite a texture like a mousse, but still creamy and lovely!
Appreciating the time and effort you put into your website and in depth information you offer. You’ve really covered up almost all the possible info that every food enthusiast and gourmand like me should follow. Worth sharing! Please continue sharing updates! Thanks a lot!