1 1/4 cup (1/2 pint) 300 ml milk
25 g (1 oz) coffee beans
3 egg yolks
3 1/2 tbsp (40 g) caster sugar (superfine granulated)
scant 15 g (1/2 oz) gelatine
1 1/4 cup (300 ml) 1/2 pint double cream (heavy cream)
25 g (1 oz) coffee beans
3 egg yolks
3 1/2 tbsp (40 g) caster sugar (superfine granulated)
scant 15 g (1/2 oz) gelatine
1 1/4 cup (300 ml) 1/2 pint double cream (heavy cream)
method
1. Heat the milk gently in a saucepan with the coffee beans, to release their flavour.
2. Whisk the egg yolks with the sugar and strain on to the milk. Return to the pan and stir over a gentle heat, without boiling, until thick. Strain into a bowl and cool.
3. Dissolve the gelatine in 75 ml (2 1/2 fl oz) water in a small basin over a pan of hot water, then add to the custard. Leave to cool.
4. Whip the fresh cream until softly stiff and fold half into the coffee mixture when on the point of setting. Pour into a 900 ml (1 /2 pint) dampened mould.
5. Allow to set, then turn out and decorate with the remaining fresh cream.
2. Whisk the egg yolks with the sugar and strain on to the milk. Return to the pan and stir over a gentle heat, without boiling, until thick. Strain into a bowl and cool.
3. Dissolve the gelatine in 75 ml (2 1/2 fl oz) water in a small basin over a pan of hot water, then add to the custard. Leave to cool.
4. Whip the fresh cream until softly stiff and fold half into the coffee mixture when on the point of setting. Pour into a 900 ml (1 /2 pint) dampened mould.
5. Allow to set, then turn out and decorate with the remaining fresh cream.
serving amount
serves 4
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