Difficulty:[usr 2]
Heat the milk until a skin forms. Throw in the ground coffee, cover. Leave to infuse for 10 minutes. Filter the liquid.
Heat the milk again, adding the sugar, remove from the heat before boiling.
Put the egg yolks in a terrine, work them with a wooden spoon, slowly adding the hot, fragrant milk.
Pour the mixture back into the saucepan. Thicken over low heat, stirring constantly, until the cream coats the spoon. Stop cooking before the first broth
While the cream is cooking, the gelatin sheets will have been softened in a bowl of cold water. Remove them from the water where they have swelled and put them in the very hot cream. They melt instantly. Stir well to mix. Let cool completely.
Whip the crème fraîche, gently fold it into the coffee cream when it is perfectly cold.
Oil a charlotte (or flan) pan with a tasteless oil (almonds or peanuts). Pour the preparation, put in the refrigerator, on a shelf, overnight.
Unmold just before serving:to do this, pass the tip of a knife between the top of the cream and the mould, give a few small sharp blows around the mold to loosen the cream and invert quickly on a dish.
Source:Les Bons Desserts. Baudoin.
