Name: Coffee creams
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 5 servings
Cuisine: Boil
Ingredients: 250.00 ml milk; 8.00 cardamom pods; 12.00 g Sheridans gelatine powder; 25.00 ml instant coffee granules; 3.00 eggs large, seperated; 7.00 ml cornflour; 250.00 ml cream fresh, whipped; 90.00 g brown sugar; 15.00 ml instant coffee granules; 125.00 ml cream fresh, whipped

Recipe Disclaimer

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Ingredients (10)

250.00 ml	milk
8.00	cardamom — pods
12.00 g	Sheridans gelatine — powder
25.00 ml	instant coffee granules
3.00	eggs — large, seperated
7.00 ml	cornflour
250.00 ml	cream — fresh, whipped

Sauce

90.00 g	brown sugar
15.00 ml	instant coffee granules
125.00 ml	cream — fresh, whipped

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Method:

Place the milk and cardamom pods in a saucepan.
Cover and heat over a low heat until simmering.
Remove from the heat and set aside for 15 minutes, then remove cardamom pods.
Stir in the gelatine and coffee granules.
Whisk the egg yolks and cornflour together, then whisk into the milk mixture.
Return the saucepan to the heat and continue to whisk over a medium heat until thickened.
Remove from the heat and transfer to a large bowl.
Allow to cool completely. Once cool, fold in the cream.
In a clean bowl, whisk the egg whites into soft peaks.
Fold a quarter of the whites into the custard mixture, then fold in the remaining whites.
Spoon into serving glasses, filling up to three-quarters.
Chill for at least two hours.
To make the sauce, heat the sugar with 100 ml water and simmer uncovered for 15 minutes.
Add the coffee granules and stir until dissolved.
Cool and then chill until ready to serve.
Add a spoonful of whipped cream to each glass and drizzle with the coffee sauce before serving.