2 cups (500 ml) milk
1 tbsp coffee essence
2 tbsp (25 g) 1 oz sugar
2 tbls cold water
1 egg white
4 tsp gelatine
1 tbsp coffee essence
2 tbsp (25 g) 1 oz sugar
2 tbls cold water
1 egg white
4 tsp gelatine
for the decoration
1 tbsp flaked almonds
method
1. Heat together the milk, coffee essence, and sugar. Leave for about 30 minutes to cool.
2. Soften the gelatine in the water in a small heatproof container.
3. Stand the container in a pan of hot water and stir until the gelatine dissolves.
4. Stir into the cooled milk mixture.
5. Whisk the egg white lightly and add to the liquid jelly.
6. Whisk very well until thick and frothy.
7. Pile into a serving dish and decorate with the flaked almonds.
2. Soften the gelatine in the water in a small heatproof container.
3. Stand the container in a pan of hot water and stir until the gelatine dissolves.
4. Stir into the cooled milk mixture.
5. Whisk the egg white lightly and add to the liquid jelly.
6. Whisk very well until thick and frothy.
7. Pile into a serving dish and decorate with the flaked almonds.
serving amount
serves 4 - 6
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