2 cups (500 ml) milk
1 tbsp (15 ml) coffee essence
2 tbsp (25 g) 1 oz sugar
20 ml (4 tsp) gelatine
1 egg white
1 tbsp (15 ml) flaked almonds to decorate
1 tbsp (15 ml) coffee essence
2 tbsp (25 g) 1 oz sugar
20 ml (4 tsp) gelatine
1 egg white
1 tbsp (15 ml) flaked almonds to decorate
method
1. In a saucepan, heat together the milk, coffee essence and sugar.
2. Leave for about 30 minutes to cool.
3. Put 30 ml (2 tbsp) water in a small heatproof bowl and sprinkle the gelatine on to the liquid.
4. Stand the bowl over a saucepan of hot water and stir the gelatine until it has dissolved completely.
5. Stir into the cooled milk mixture.
6. In a clean, grease-free bowl, whisk the egg white lightly and add to the liquid milk jelly.
7. Whisk very well until thick and frothy.
8. Pile into a serving dish and decorate with the flaked almonds.
2. Leave for about 30 minutes to cool.
3. Put 30 ml (2 tbsp) water in a small heatproof bowl and sprinkle the gelatine on to the liquid.
4. Stand the bowl over a saucepan of hot water and stir the gelatine until it has dissolved completely.
5. Stir into the cooled milk mixture.
6. In a clean, grease-free bowl, whisk the egg white lightly and add to the liquid milk jelly.
7. Whisk very well until thick and frothy.
8. Pile into a serving dish and decorate with the flaked almonds.
serving amount
serves 4 - 6
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