Simple Coffee Cream
|Egg yolks||3 (1 Whole Egg And 1 Yolk)|
|Castor sugar||3 Ounce|
|Coffee essence||3 Teaspoon|
|Double cream||1⁄2 Pint|
Beat the eggs and sugar until liquid.
Heat the milk almost to boiling-point and pour over the egg mixture.
Strain the egg and milk back into the pan, and cook gently until thick, stirring all the time.
Allow to cool.
Soak the gelatine in the water for 5 min., then heat to dissolve.
Stir the coffee essence into the cooled custard, and add the dissolved gelatine, stirring again as it cools.
Whip the cream and fold lightly into the custard mixture just before setting.
Pour into a prepared mould or into glass dishes.