Cogne Cream
Crema di Cogne
Sweet cocoa cream, milk, heavy cream and egg yolks, cooked slowly until it reaches a velvety consistency.
Cogne Cream is a soft, velvety dessert designed to finish off a meal with an intense cocoa note and a full-bodied sweetness. The egg yolk and sugar base gives the preparation body, while the milk and heavy cream They give the cake a creamy and enveloping texture. The bitter cocoa provides a bold counterpoint, balancing the sugary component without weighing down the result. Cooking requires attention and moderate heat: the cream should thicken gradually, maintaining a smooth and homogeneous surface, without reaching a marked boil. Served in individual cups, it can be accompanied by Aosta tegole, as indicated in the recipe. The region indicated for this preparation is Aosta Valley.
Instructions
ShareVoice reading
5 steps · natural Italian voice
Whisk egg yolks and sugar
Beat the egg yolks with the sugar using a whisk, until you obtain a light, frothy and smooth cream. Work the mixture vigorously to dissolve the sugar well and incorporate air: the color should lighten and the consistency become smooth, without separate traces of yolk.
Combine cocoa and dairy products
Add the bitter cocoa, the milk and the heavy cream to the mixture of egg yolks and sugar. Mix thoroughly with the whisk until the cocoa is distributed and you obtain a uniform, brown-colored mixture without visible lumps.
Thicken the cream
Transfer the mixture in one saucepan and cook it over low heatStir constantly. Keep the heat low to prevent the yolks from curdling: the cream is ready when it appears smooth, velvety, and thick enough to coat the spoon, without coming to a noticeable boil.
Pour into the cups
Divide the still-warm cream into four individual serving bowls, pouring carefully to maintain a uniform surface. Check that the consistency is smooth and free of lumps; if necessary, gently smooth the surface after serving.
Cool and serve
Let the cream cool in the cups before serving. Serve cold or at room temperature, accompanied by Aosta tegole (typical Aosta cheeses) as indicated. The final consistency should remain soft, creamy, and firm, without being runny.
Chef's Tips
Cook the cream over low heat, stirring continuously, and stop cooking as soon as it reaches a thick, velvety consistency, avoiding bringing it to the boil.
Ingredients
- Ingredients for 4 people
- (2.11 pt) 1 liter of milk 4 egg yolks
- (1.76 oz) 50 g of bitter cocoa
- ½ liter of heavy cream
- (10.58 oz) 300 g sugar
⚠️ Automatic ingredient-based detection. Always check product labels.
Translate