Sweet yet sophisticated, this chilled coffee desert could also be served
3 tablespoons good quality instant coffee granules
3 tablespoons coffee liqueur
397 g can Sweetened Condensed Milk
600 ml (1 pint) whipping cream
2 teaspoons caster sugar
a dusting of drinking chocolate, to decorate
3 tablespoons coffee liqueur
397 g can Sweetened Condensed Milk
600 ml (1 pint) whipping cream
2 teaspoons caster sugar
a dusting of drinking chocolate, to decorate
method
1. Dissolve the coffee granules in 3 tablespoons of boiling water and leave to cool. Mix with the coffee liqueur, then whisk into the Milk.
2. Whip 450ml QA pint) of the cream until soft peaks form, then fold into the coffee mixture. Divide the mixture between 6 tall glasses and chill.
3. Meanwhile, place the remaining cream in a bowl "with the sugar and
4. tablespoons of ice cold water, and whisk until thick and frothy. Spoon on to the syllabubs and freeze for 30 minutes.
5. To decorate, carefully dust each syllabub with drinking chocolate and serve immediately.
2. Whip 450ml QA pint) of the cream until soft peaks form, then fold into the coffee mixture. Divide the mixture between 6 tall glasses and chill.
3. Meanwhile, place the remaining cream in a bowl "with the sugar and
4. tablespoons of ice cold water, and whisk until thick and frothy. Spoon on to the syllabubs and freeze for 30 minutes.
5. To decorate, carefully dust each syllabub with drinking chocolate and serve immediately.
serving amount
serves 6
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