Belgian Coffee

Serves 4

Beat 1 egg white (medium) until it forms stiff peaks. Scrape the seeds from a vanilla pod and add it to 125ml (4fl oz) whipping cream and beat until it forms soft peaks. Gently fold in the egg white. Fill 4 heatproof glasses one-third full with whipped cream mixture. Top with hot coffee and finish with chocolate curls. The cream will float to the top.

Note:As the recipe contains uncooked egg, it is not suitable for the young, pregnant women, the elderly, or those whose immune systems are weak.

The Roast & Post Coffee Co. ®

Registered Office
7 Regent Street
Kingswood
Bristol
BS15 8JX

t. 01803 605993
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Registered in England No. 4387161.
Registered Office As Above
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