Description
Johann Sebastian Bach was talking about coffee: "Ah! How sweet the taste of coffee! Sweeter than a thousand kisses, sweeter than muscatel wine!" I offer a wonderful, aromatic cream dessert with rich coffee and cream flavor! Delicate, moderately sweet and very tasty!
Ingredients
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Cream
500 ml
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Milk
200 ml
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Sugar
150 g
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Yolk egg
5 piece
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Instant coffee
1 Tbsp
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Gelatin
20 g
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Water
150 g
Cooking
Soak gelatine in cold boiled water. RUB the yolks with sugar. The original recipe 5 PCs, I used 4 pieces because the eggs were large.
Dissolve coffee in warm milk.
And connect with the yolks. Heat the mixture until thick sour cream in a water bath, to enter the swollen gelatin and heat the mixture to dissolve it.
Cream vzbit in the stable foam and combine with the egg-milk mixture.
Mass can pour it into moulds or pour into a large form. Put into the refrigerator until firm.
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