Lactose-Free Iced Coffee Desserts - cooking recipe

Ingredients

1 1/3 cups lactose-free butter cookies, crumbled
2 None eggs
5 1/2 tbsp granulated sugar
1 None vanilla bean, seeds scraped out
6 tbsp cold espresso
2 1/2 cups lactose-free heavy cream, whipped to stiff peaks
None None cocoa powder, for dusting

Preparation

Line a 12 cup muffin pan with paper liners. Distribute cookie crumbles between liners. Beat eggs, sugar, vanilla bean seeds and espresso until creamy. Fold in 2 cups heavy cream then distribute between liners. Freeze for at least 4 hours, preferably overnight.
To serve, remove from freezer and leave at room temperature for 5 mins. Decorate with whipped cream and dust with cocoa powder.