Difficulty: Medium
Heat the milk until a skin forms. Add the ground coffee, cover, and infuse for 10 minutes. Strain the liquid.
Reheat the milk, stir in the sugar, and remove from heat just before boiling.
In a bowl, whisk the egg yolks with a wooden spoon, gradually adding the hot, aromatic milk.
Return the mixture to the saucepan. Cook over low heat, stirring constantly, until the cream thickens and coats the spoon. Stop before it boils.
Meanwhile, soften the gelatin sheets in cold water. Drain and dissolve them in the hot cream. Stir well and cool completely.
Whip the heavy cream to soft peaks, then gently fold into the chilled coffee cream.
Lightly oil a charlotte or flan mold with neutral oil (almond or peanut). Pour in the mixture and refrigerate overnight.
To unmold before serving: Run a knife around the edges, tap gently to loosen, and invert onto a dish.
Source: Les Bons Desserts. Baudoin.
