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Crema
Rappresa (Coffee Cream)
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Ingredients:
5 oz. coffee
1 pint
of cream
10 egg yolks
2 whole eggs
8 oz. castor
sugar
butter to
grease the mould
Preparation:
-
Bruise five ounces of freshly
roasted Mocha
coffee, and add it to three-quarters of a pint of boiling cream; cover
the saucepan, let it simmer for twenty minutes, then pass through a bit
of fine muslin
or very
fine sieve.
- In the
meantime mix the yolks
of ten eggs and two whole eggs with eight ounces of castor
sugar and a 1/4 pint of cream; add the coffee cream to this and pass
the whole through a fine sieve into a buttered mould.
-
Steam in a
bain-marie
for about an hour, but do not let the water boil; then put the
cream on ice for about an hour.
-
Before serving turn it out on a dish
and pour some cream flavoured with stick vanilla round it.
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