|
Ingredients
|
For 4
|
For 100
|
|
Milk
|
500ml
|
8.85litre
|
|
Eggs
|
2
|
30
|
|
Gelatine
|
15gms
|
215gms
|
|
Cream
|
15gms
|
340gms
|
|
Cherries
|
10gms
|
225gms
|
|
Sugar
|
55gms
|
795gms
|
|
Coffee essence
|
|
|
Soak gelatine in a little warm water for 5 minutes. Separate
yolks and whites of eggs. Beat yolks and sugar thoroughly. Warm milk and pour
over the mixture. Put in double saucepan over low flame and cook till custard
thickens. Remove from fire and add dissolved gelatine and essence. Cool and
fold in stiffly beaten egg whites. Set in refrigerator. Turn out and decorate
with whipped cream and glace cherries.
