Coffee Cream

Method

1. Prepare strong coffee and add sugar while hot. Stir until dissolved. Let the coffee cool completely, then refrigerate for about 2 hours until very cold.
2. In a chilled bowl, whip very cold heavy cream until it becomes semi-whipped (soft peaks).
3. Slowly pour the cold coffee mixture into the cream while continuing to whip.
4. Whip until the mixture is fully combined and stiff.
5. Refrigerate for at least one hour before serving.
6. Serve as is, or use as a filling for brioche or cookies.