Coffee Charlotte Husse

Ingredients

• Jib. of Coffee
• lqt. of boiled cream
• the yolks of eight eggs
• loz. of gelatine
• lqt. of well-whipped cream

Method

1. 1

   Line a charlotte mould with lady's finger biscuits and chill.

2. 2

   Infuse Coffee in boiled cream for one hour.

3. 3

   Beat yolks and sugar, add Coffee and cream, and stir over heat until thickened.

4. 4

   Soak gelatine, add to cream, strain, and cool.

5. 5

   Stir in whipped cream, pour into mould, and chill for one hour.

Nutrition per serving

Estimated from matched ingredients across 10 servings.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 443. The excerpt below is the record exactly as published.

Coffee Charlotte Husse. — Line a plain charlotte mould with some lady’s finger biscuits' and stand it in ice. Put Jib. of Coffee in a basin with lqt. of boiled cream, and let it stand one hour. Beat in a stewpan the yolks of eight eggs and Jib. of caster sugar, pour in the Coffee and cream, and stir over the fire until the mixture begins to thicken. Soak loz. of gelatine in cold water, drain it, and add to the cream ; stir, and when the gelatine is melted, strain through a sieve into a basin, stand the basin on ice, and stir the cream until it begins to thicken ; add lqt. of well-whipped cream

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