Coffee Blanc-mange

Ingredients

• 4 oz. of Coffee-berries
• 0.5 pint of boiling water
• 1 oz. of gelatine
• 1 lb. of caster sugar
• 1 lb. of sweet almonds
• 1.5 pints of water

Method

1. 1

   Roast and grind Coffee-berries, pour boiling water, and let grounds settle.

2. 2

   Dissolve gelatine in boiling water and strain into a basin.

3. 3

   Pour clear Coffee into the basin with gelatine, sweeten with caster sugar.

4. 4

   Blanch and pound sweet almonds, squeeze through a cloth, and mix half with Coffee.

5. 5

   Dissolve more gelatine in hot water, sweeten, and mix with remaining almond liquid.

6. 6

   Pack a mould in ice, pour in layers of Coffee and almond mixtures, freezing each layer.

7. 7

   Leave for two hours in ice, dip mould in tepid water, turn out on a dish, garnish with macaroons, and serve.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 440. The excerpt below is the record exactly as published.

1 joz. of gelatine in cold water, drain it, and mix with the hot custard. When dissolved, strain it into a basin, and stand the basin on ice. As the custard begins to thicken, mix in 1J pints of whipped cream ; turn this into the mould, imbed it in the ice, with a cover on the top. of it and ice on the top of that, and leave for an - hour - and - a - half. Before turning the bavaroise out, dip the mould in tepid water. (2) Soak ^ teaspoonful of gela- tine in teacupful of cold water for two hours ; pour on this |- pint of strong boiling Coff ee, and when the gelatine is melted add 1 breakfast-cupful of caster sugar. Strain into a tin bowl, pack this in ice, and whisk the contents until they begin to thicken ; then add 1 pint of whipped cream, and when thoroughly mixed, pour into a mould to set. Serve with sugar and cream. Coffee Beer. — A beverage by this name was invented by a certain M. Pluehart. The ingredients and quantities in a thousand parts are — Strong Coffee, 300 ; rum, 300 ; syrup thickened with gum Senegal, 65 ; alcoholic extract of orange- peel, 10 ; and water, 325. It does not appear to have reached any important degree of popularity. Coffee Blanc-mang'e. — Roast 4oz. of Coffee-berries, grind them, put them in a basin, pour iu ^ pint of boiling water, and leave them till the grounds have settled at the bottom. Dissolve ioz. of gelatine in a small quantity of boiling water, and strain it into a basin. Pour the clear Coffee carefully from the ground j into the basin containing the gelatine, and sweeten it with Vlb. of caster sugar. Blanch lib. of sweet almonds, put them in a mortar, and pound them to a paste, adding gradually 1 ) pints of water

Cook this with the app: pantry check, scaling, and the assistant.