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How to proceed for diplomatic cream coffee
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The night before: pour the cream into a container with a boxcutter and cut the vanilla bean for its length scraping from inside the small seeds blacks.
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Add the sesame seeds, berries and cream, close the container in the refrigerator covered for the night.
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The next day, filter the cream, pour into a cold bowl and mount it with a whisk.
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As soon as the cream will be mounted, always beating, slowly add the powdered sugar.
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In a bowl with a fork, mix the yolks with the sugar, then add the flour. Stir until mixture is smooth.
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Meanwhile heat a pan on fire (I used the pot of Ballarini GreenLine) 2/3 of the milk with crushed coffee beans, up to almost boiling point without boiling.
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Pour cold milk into the bowl with remaining egg mixture and sugar, breaking with a whip cream.
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Add the hot milk filtered through a colander, then transfer it all back into the saucepan and cook over medium heat stirring constantly with a whisk for about 4 minutes or until the cream has reached the desired consistency.
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Remove from heat and cover it in contact with a sheet of cling film.
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Once cool, mix the whipped cream custard with movements from the bottom up and to separate the cream in 6 cups on the bottom of which you paid to taste a teaspoon of coffee liqueur.
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Sprinkle the cream with extra chocolate fondant Venchi very cold and serve with wafers.
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How to proceed for cocoa wafers
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Preheat the oven to 200u00b0C.
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Whip butter with sugar until mixture is puffy and fluffy.
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Sift flour with cocoa and vanilla, add them gradually to the mixture of butter and sugar in a mixing adding the next.
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Whip the egg whites until stiff and mix them gently with a spoon to turn the mixture until the dough is perfect and without lumps.
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Put the mixture into a disposable pastry bag with a plain nozzle and formed on a baking sheet lined with parchment paper so many thin sticks about 7 cm long, spaced and cook for about 8-10 minutes.
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Among a batch and the other kept the pastry bag in the refrigerator.
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Let cool briefly before removing the wafers from the baking paper.
