Coffee Cream

Ingredients

• 6oz. of Coffee
• 1 pint of warm milk
• 3 teacupfuls of caster sugar
• the yolks of eight eggs
• 1 pint of milk
• l|oz. of gelatine
• j pint of cream

Method

1. 1

   Roast coffee berries, mix with warm milk and sugar, cool.

2. 2

   Beat yolks with milk, strain into the mixture, stir over heat until it simmers, then cool.

3. 3

   Pack ice-box with ice, turn cream into it, work with a spoon until solid, serve in glasses.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 445. The excerpt below is the record exactly as published.

6oz. of Coffee till the berries are covered with an oily moisture. Put them into a stewpan, mix in 1 pint of warm milk and 3 teacupfuls of caster sugar ; then put the lid on the stewpan and stand it off the fire to cool. Beat the yolks of eight eggs with 1 pint of milk, and strain through a sieve into the other ingredients ; stir this over the fire until it begins to simmer; then pour into a basin and let it cool. Pack an ice-box or freezer with ice, turn the cream into it, work it with a spoon to remove the frozen cream that adheres to the sides, and when all is solid, serve in glasses or on a folded napkin spread on a dish. (7) Put into a saucepan over the fire jib. of roasted Coffee- berries and shake them until they are thoroughly heated ; pour over them 1 pint of cream, cover the saucepan, and let the cream and Coffee remain hot for an hour without boiling ; then strain off the cream. After the cream is strained, put into a thick saucepan the yolks of eight eggs, lib. of sugar, and the cream. Dissolve l|oz. of gelatine in 1 gill of hot water, and whisk j pint of cream to a stiff froth ; put the saucepan containing the sugar, eggs, and cream over the fire, and stir until it begins to thicken ; then remove from the fire, and stir the dissolved gelatine into it for two minutes ; next mix in the whipped cream lightly and quickly. Put the Coffee into a tight-covered mould, and freeze it ; or put it into little paper cases, and freeze these for three hours. (8) Pour 1 pint of boiling water over 6oz. of freshly-ground Coffee, and let it stand for a few minutes ; then strain it, and mix with 1 j pints of milk and j pint of scalded cream, sweetening to taste. Put half of the mixture in the freezer and the other on ice. When the Coffee which has been put in the freezer has partly frozen, mix it with the other, and serve. (9) With 3 pints of syrup at 35deg. mix 3 pints of scalded cream and j pint of strong Coffee. Strain the Coffee through a fine sieve, put it in a freezer, and let it freeze for an hour. Work the frozen cream from the sides, and serve in glasses. Coffee Cream

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