||Sugar at 100%
- Cook the first quantity of water and the sugar to the caramel stage.
- Let the caramel cool to 250°F(120°C) and add the second quantity of water and the heavy cream. Cook until dissolved.
- Add the coffee extract.
- Whip the egg yolks until light, then whip in the hot caramel. Whip until light and continue whipping until the mi