1/2 oz (15 g) gelatine
3 tablespoons water
4 - 6 tablespoons coffee liqueur
2 teaspoons instant coffee
3 eggs, separated
1/4 cup soft light brown sugar
450 ml (3/4 pint) fresh milk
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
2 teaspoons cornflour
3 tablespoons water
4 - 6 tablespoons coffee liqueur
2 teaspoons instant coffee
3 eggs, separated
1/4 cup soft light brown sugar
450 ml (3/4 pint) fresh milk
2/3 cup (150 ml) 1/4 pt fresh double cream (heavy cream)
2 teaspoons cornflour
method
1. Place the gelatine, water, liqueur and coffee into a bowl over a saucepan of hot water. Heat until dissolved, cool.
2. Whisk the egg yolks and sugar until pale.
3. Heat most of the milk and the cream until just below boiling point. Whisk the milk into beaten eggs.
4. Blend the cornflour with the remaining milk and stir into the egg mixture. Heat the mixture stirring continuously until the mixture boils, thickens and is smooth. Add the gelatine and cool.
5. Whisk the egg whites until stiff and fold into the mixture. Pour into a serving dish and leave to set.
2. Whisk the egg yolks and sugar until pale.
3. Heat most of the milk and the cream until just below boiling point. Whisk the milk into beaten eggs.
4. Blend the cornflour with the remaining milk and stir into the egg mixture. Heat the mixture stirring continuously until the mixture boils, thickens and is smooth. Add the gelatine and cool.
5. Whisk the egg whites until stiff and fold into the mixture. Pour into a serving dish and leave to set.
serving amount
serves 6
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