- 4 x 45 ml espresso
- 4 fresh egg yolks
- 4 tbsp sugar
- 80 ml milk
- 4 scoops vanilla ice cream
- 4 ice cubes
- Put the ice cubes in a shaker.
- Prepare the espressi in the same shaker.
- Beat the yolks, sugar and milk until frothy and add to the shaker.
- Shake for about 20 seconds.
- Divide the ice cream between four dessert bowls and add the egg yolk cream.
If you like, decorate with some grated chocolate and a slice of carambola (star fruit).