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.
Serving size: Complete recipe
Calories 874 Calories from Fat 205
% Daily Value*
Total Fat 23 g35%
Saturated Fat 11.3 g56.5%
Trans Fat 0 g
Cholesterol 415.4 mg138.5%
Sodium 321 mg13.4%
Total Carbohydrates 130 g43.5%
Dietary Fiber 0 g
Sugars 114.5 g
Protein 38 g76.9%
Vitamin A 17.9% Vitamin C
Calcium 56.3% Iron 6.5%
*Based on a 2000 Calorie diet