Cappuccino Custard Crème
|BCM-8 Custard Mix
Add BCM-8 Custard Mix to cold water and stir until smooth.
Add the smooth mix to boiling water while stirring. Bring to the boil.
Add coffee flavouring and espresso shot and cool custard for 1 hr in the fridge.
Once custard is cooled, fold into whipped cream to lighten mixture.
Place coffee custard crème into a piping bag and fill coffee cups above the rim.
Decorate with a light dusting of cocoa powder and chocolate shavings. Serve chilled.
Serve immediately or store in the fridge below 5°C for up to 24 hours.