Coffee Blanc-mange in Aspic, a la Teckla

Ingredients

• One cup strong coffee
• one tablespoon brandy
• one tablespoon cornstarch
• five tablespoons sugar
• one and a half cups whipped cream
• six tablespoons dissolved Cox’s gelatine

Method

1. 1

   Put coffee on the stove, thicken with cornstarch, adding sugar, brandy, and a pinch of salt.

2. 2

   When thickened, stir in a saucepan on ice, adding gelatine; stir until cold.

3. 3

   When beginning to thicken, add the whipped cream.

4. 4

   Glaze a fancy ring mould with lemon aspic, decorate with different colored creams containing some gelatine, glaze with lemon aspic, drip about half inch coffee aspic on top, fill carefully, and then fill with coffee aspic around and on the top.

5. 5

   Leave on the ice until ready to serve.

6. 6

   Dip in warm water, turn out on a paper doily, garnish with balls of spun sugar around.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 535. The excerpt below is the record exactly as published.

Coffee Blanc-mange in Aspic, a la Teckla Blanc-manger au Cafe en Aspic, a la Teckla One cup strong coffee, one tablespoon brandy, one tablespoon cornstarch, five tablespoons sugar, one and a half cups whipped cream, six tablespoons dissolved Cox’s gelatine

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