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Simple Coffee Cream

Ingredients
  Egg yolks 3 (1 Whole Egg And 1 Yolk)
  Castor sugar 3 Ounce
  Milk 1⁄2 Pint
  Gelatin 1⁄2 Ounce
  Water 4 Tablespoon
  Coffee essence 3 Teaspoon
  Double cream 1⁄2 Pint
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Dessert
Method: 
Chilling
Restriction: 
Lacto Ovo Vegetarian

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