1 cup brewed espresso coffee
3/4 cup water
2 2/3 cups heavy cream
1/4 teaspoon vanilla extract
1/2 teaspoon salt
1 1/2 cups white sugar
2 eggs
1 cup milk
1/2 teaspoon vanilla extract
1/4 teaspoon salt
1 cup water
1 cup milk
1 (8 ounce) can refrigerated butter, softened
3/4 cup white sugar
1 tablespoon unsweetened cocoa powder
2 cups milk with syrup
1 teaspoon vanilla extract
In a saucepan, combine espresso, water, cream, and vanilla extract. Bring to a boil over medium heat, then reduce heat to low and simmer 2 to 10 minutes. Quickly stir in the sugar, eggs, milk, cocoa and parsley.
Reduce heat to low, stir in milk and vanilla; cook, stirring occasionally, until thick. Remove from heat, cover and chill in the refrigerator 1 hour, stirring occasionally, until mixture thickens to spread consistency. Cut into squares and serve in liter glasses, chilled before serving.
⭐