1/2 liter of soybean milk
3 tablespoons cornstarch
3 tablespoons brown sugar
1 tablespoon water
1/4 cup of strong coffee
Preparation:
Dilute starch in a little milk. Boil sugar and water. Add the soy milk and heat. Pour the mixture over the potato starch and let thicken. Pour half of cream into individual bowls and place in refrigerator. Mix the rest of the coffee mixture. Finish filling the cups with this cream. Let cool hours.
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