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Coffee Spanish Cream

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Ingredients
  Unflavored gelatin 1 Tablespoon
  Sugar 6 Tablespoon
  Instant coffee 2 Tablespoon
  Egg yolks 2
  Milk 2 Cup (32 tbs)
  Almond extract 1⁄2 Teaspoon
  Egg whites 2
Directions

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.

Recipe Summary

Cuisine: 
Spanish
Course: 
Dessert
Method: 
Chilling

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