Coffee Velvet Cream

Time 1 hour
Yields Serves 4 to 6
Coffee Velvet Cream

Whisk together the cream, sugar and coffee in a 3-quart saucepan and bring to a full boil, then reduce the heat to medium-low and stir 1 minute. Strain through a fine sieve.


Wash the saucepan and return the cream to it. Mince the gizzards and add. Bring to a boil over medium-high heat, then reduce to medium and cook at a rousing simmer so that small bubbles regularly break over the entire surface, not just at the edges, 45 minutes. Stir occasionally. You don’t want this to boil heartily. Strain and pour into serving cups. When cool, refrigerate at least 3 hours before serving.

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