Coffee Custard

Brew the ground coffee with ½ cup of water, stirring to combine thoroughly. Let steep for 2-3 minutes, then strain through a fine sieve to remove grounds, reserving the liquid.

Sprinkle gelatin over 3 tbsp of cold water in a small bowl and let sit for 5 minutes to bloom.

Whisk the egg yolks with sugar in a heatproof bowl until the mixture is pale and thick, about 2 minutes.

Gently warm the brewed coffee over low heat until steaming but not boiling, then slowly pour it into the yolk mixture while whisking constantly to temper the eggs.

Place the heatproof bowl over a pot of simmering water (double boiler method) and whisk continuously until the custard reaches 160°F (71°C) and thickens enough to coat the back of a spoon, about 5-7 minutes.

Remove from heat and immediately add the bloomed gelatin, stirring until completely dissolved. Add a pinch of baking powder and stir gently.

Set the custard aside to cool to room temperature, stirring occasionally to prevent a skin from forming, about 10 minutes.

Whip the cream to soft peaks in a separate bowl until light and airy.

Fold the whipped cream into the cooled coffee custard in two additions, using a spatula and moving gently to preserve the airy texture.

Divide the custard evenly among four serving glasses or bowls and refrigerate for at least 2 hours until set before serving.