Café au Lait Jelly

Ingredients

2 tbspns gelatine 12 fl oz milk
2 tbspns sugar 2 tspns instant coffee
2 eggs 8 fl oz cream
1 tspn cinnamon 1 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.

 

The Roast & Post Coffee Co. ®

Registered Office
7 Regent Street
Kingswood
Bristol
BS15 8JX

t. 01803 605993
e. sales@roastandpost.com

Registered in England No. 4387161.
Registered Office As Above
VAT Reg. No: GB 791 3864 93