"Working Girl" Coffee Custard

April 20, 2011
2 Ratings
  • Serves 2-3
Author Notes

Remember the scene in the wonderful Melanie Griffiths-Harrison Ford-Sigourney Weaver movie wherein Tess (Melanie Griffiths) is explaining to Mr. Trask how she (and not the evil Sigourney Weaver) came up with the idea to have Mr. Trask buy radio stations .... "See, this is Forbes. It's just your basic article about how you were looking to expand into broadcasting, right? Okay now, the same day, I'll never forget this. I'm reading page six of the Post, and there's this item on Bobby Stein, the radio talk show guy who does all those gross jokes about Ethiopia and the Betty Ford Center. Well, anyway, he's hosting this charity auction that night...real blue bloods, and won't that be funny? Now turn the page to Suzy, who does the society stuff, and there's this picture of your daughter ... see, nice picture. And she's helping to organize the charity ball. So I started to think, 'Trask, radio...Trask, radio.' And then I hooked up with Jack, and he came on board with Metro, and...and so now here we are." Well, having read saenyc's "Black Gold" recipe for cold-brewed New Orleans-style iced coffee, and then reading how chef Ferran Andria makes "ice cream" by pureeing frozen fruit with sugar and yogurt, I started to think cold-brewed coffee, yogurt, ice cream ... cold-brewed coffee,yogurt, ice cream .. and so now here we are. Sort of.


What You'll Need
  • 1 cup heavy cream
  • 1/3 cup espresso beans, ground, but not too fine. In fact, pretty coarse.
  • 1 shot Kahlua
  • 2 tablespoons simple syrup, or more to taste
  • 1/2 cup plain Greek yogurt
  • Toppings of choice: sweetened cocoa powder, toasted coconut, crumbled chocolate cookies
  1. Combine the ground espresso and the heavy cream; refrigerate overnight or at least eight hours. Stir once if you think about it.
  2. Strain through a really fine sieve into a medium bowl and add Kahlua and simple syrup. Whip until soft peaks form.
  3. Fold in yogurt, spoon into custard dishes and chill fior a couple of hours. About 20 minutes before serving, place in freezer to get nice and cold. Serve with any or all of the toppings.

See what other Food52ers are saying.

  • drbabs
  • TiggyBee
  • boulangere
  • fiveandspice
  • mrslarkin

16 Reviews

drbabs April 26, 2011
I missed this! Love it!
wssmom April 26, 2011
Haha thanks drbabs!!
TiggyBee April 22, 2011
I'm letting the Let the river run!!! : )
TiggyBee April 22, 2011
oops...letting the river run!! : )
wssmom April 22, 2011
Thumbs up to both!!
boulangere April 21, 2011
lovelovelove your thought process. And its product!
wssmom April 21, 2011
Great Minds Thinks Alike, no? LOL
boulangere April 21, 2011
"How's life in the fast lane?" Replies Melanie, "It'" I loved that movie. And seriously, your never-let-that-hamster-off-the-wheel thought process is just so much fun! This is a truly brilliant dessert.
fiveandspice April 21, 2011
Ok, I definitely want to spend more time in your mind! Excellent voyage of discover. Also, this sounds SO good!
wssmom April 21, 2011
It would be a strange (yet interesting) journey haha!
mrslarkin April 21, 2011
wssmom April 21, 2011
Thanks mrslarkin!
Sagegreen April 21, 2011
Great thinking!
wssmom April 21, 2011
Haha - very non-linear, right?
hardlikearmour April 21, 2011
Love your inspiration!
wssmom April 21, 2011
Harrison Ford is good for that kind of thing LOL!