Coffee Nut Cream
|Sugar||1⁄3 Cup (5.33 tbs)|
|Milk||3⁄4 Cup (12 tbs)|
|Heavy cream||1⁄4 Cup (4 tbs)|
|Toasted almonds||1⁄3 Cup (5.33 tbs)|
|Strong coffee||3⁄4 Cup (12 tbs), hot|
Mix milk, coffee and sugar and bring to the boil.
Mix cornflour with a little cold milk and stir in until mixture thickens and is well cooked.
Remove from stove, add vanilla and cool.
Fold in the stiffly whipped cream and the almonds.
Turn into wet dessert glasses and chill.