Double Coffee Cream Food
DOUBLE COFFEE CREAM
No oven needed. Just minimum use of gelatin keeps it absolutely creamy! Sweet and slightly bitter taste.
Provided by tartanjuda
Time 30m
Yield Serves 5
Number Of Ingredients 0
Steps:
- Pour the double cream and the milk into a sauce pan. Slit the vanilla pod lengthways, add into the pan and bring to approx 50C. Never let it boil or form a skin on the milk. Remove from the heat, add the instant coffee and prepared gelatin, and stir until they dissolve completely. Set aside.
- Beat the egg yolks, sugar and rum together in a bowl, then pour the milk mixture over them, whisking.
- Strain the egg mixture once, and then divide evenly between the serving dishes. Cool a little, then chill in the fridge for 24 hours.
- To make the coffee sauce, mix all the ingredients well together and chill in the fridge. Together with whipped cream, pour it over the coffee cream just before serve ---- Heaven!!!
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