Coffee Spanish Cream
|Unflavored gelatin||1 Tablespoon|
|Instant coffee||2 Tablespoon|
|Milk||2 Cup (32 tbs)|
|Almond extract||1⁄2 Teaspoon|
Combine gelatin, sugar and instant coffee in top of double boiler.
Beat egg yolks and blend with cold milk.
Pour into double boiler.
Cook over low heat until mixture thickens slightly.
Remove from heat and stir in almond extract.
Chill, stirring occasionally until mixture mounds a little when poured from the spoon.
Beat egg whites until stiff and fold into custard gelatin mixture.
Pour into mold and chill until firm.
Garnish with whipped cream and shaved bitter chocolate.