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Café Au Lait Jelly
Back to Sweets & Ice Creams

Ingredients

2 tbspns gelatine12 fl oz milk
2 tbspns sugar2 tspns instant coffee
2 eggs8 fl oz cream
1 tspn cinnamon1 tbspn drinking chocolate

Sprinkle gelatine over ½ cup of the milk and leave to swell. Place bowl over a pan of simmering water until gelatine has dissolved. Stir in sugar and coffee. Separate eggs. Beat egg yolks and remaining milk together. Stir coffee mixture into egg yolk mixture. Cook egg mixture over simmering water for 5 minutes - stirring all the time.

Remove and cool. Whip egg whites until soft peaks form. Whip cream until soft peaks form. Fold egg whites and cream into coffee custard mixture and pour into a 5-cup bowl. Decorate with cinnamon and drinking chocolate.

 


Speciality Coffee Association of Europe Member

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The Roast and Post Coffee Company
Bridgeview House, Redhill Lane, Elberton, Bristol, South Glos. BS35 4AE. UK
Tel: 01454 417147, Fax: 01454 417774
Email: sales@realcoffee.co.uk
Registered in England No. 4387161. Registered Office As Above
VAT Reg. No: GB 791 3864 93