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Ingredients
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For 4
|
For 100
|
|
Milk
|
500ml
|
8.85litre
|
|
Eggs
|
2
|
30
|
|
Gelatine
|
15gms
|
215gms
|
|
Cream
|
15gms
|
340gms
|
|
Cherries
|
10g
|
225gms
|
|
Sugar
|
55gms
|
1.35kg
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|
Coffee, almonds and raspberry essence and pink and green
colouring
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|
|
Soak gelatine in a little water for 5 minutes. Separate
yolks and whites of eggs. Beat yolks and sugar thoroughly. Add soaked gelatine.
Warm milk and pour over the mixture. Put into a double saucepan over flame and
cook until gelatine dissolve and mixture thickens like custard. Do not boil.
Remove from heat and divide evenly into 3 bowls. Flavours one with coffee
essence, one with almonds essence and one with raspberry essence. Tint with
green and pink (colour should be pale). Divide stiffly beaten egg whites into 3
and fold in one part into each bowl. When mixture is cold, set in layers in
refrigerator. Decorate with whipped cream and cherries.
