Coffee Cream, An Omani Dessert

1. Dissolve the coffee in two tablespoons of boiling water, and leave to cool.

2. Toast nuts lightly under the grill or in a pan and let cool.

3. Whip the cream well, fold in the coffee mixture and the toasted nuts.

4. Pour into glasses, then sprinkle each with brown sugar.

5. Let it stand for at least 15 minutes, unrefrigerated, to allow the sugar to mix in with the cream, then serve.

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Nutrient	Quantity
Total fats	0.2187 g
Protein	0.3273 g
Carbohydrates	13.3336 g
Energy	55.0162 kCal
Water	13.1552 g
Calcium, Ca	28.6406 mg
Niacin	0.0132 mg
Riboflavin	0.0319 mg
Sodium, Na	9.5869 mg
Total lipid (fat)	0.2187 g
Manganese, Mn	0.0077 mg
Fructose	0.1332 g
Sucrose	11.3472 g
Choline, total	0.276 mg
Sugars, total	13.0807 g
Vitamin B-6	0.0049 mg
Selenium, Se	0.144 g
Ash	0.1527 g
Pantothenic acid	0.0158 mg
Copper, Cu	0.0056 mg
Betaine	0.012 mg
Iron, Fe	0.0852 mg
Carbohydrate, by difference	13.3336 g
Phosphorus, P	0.48 mg
Folate, total	1.1831 g
Glucose (dextrose)	0.162 g
Zinc, Zn	0.0598 mg
Vitamin A, IU	18.6806 IU
Folate, DFE	0.12 g
Vitamin B-12	0.0562 g
Fatty acids, total saturated	0.0313 g
Folate, food	1.1831 g
Magnesium, Mg	1.08 mg
Potassium, K	36.0075 mg

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Brown sugar	4 teaspoons	45.6	11.7708	0
coffee	1 tablespoon	9.4162	1.5628	0.2187
nut	60	0	0	0
double cream heavy	280 ml	0	0	0