1434. COFFEE CREAM

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
Instructions (9)
  1. Roast eight ounces of Mocha coffee-berries in a small preserving-pan over a stove fire, stirring it the whole time with a wooden spoon, until it assumes a light-brown colour.
  2. Blow away the small burnt particles, and throw the roasted coffee into a stewpan containing a pint of boiling milk, or cream, to draw out the flavour of the coffee.
  3. Strain this through a napkin into a stewpan, containing eight yolks of eggs and twelve ounces of sugar.
  4. Add a very small pinch of salt.
  5. Stir the cream over the stove-fire until it begins to thicken, then quicken the motions of the spoon.
  6. When the yolks of eggs are sufficiently set, strain the cream through a tammy or sieve into a large basin.
  7. Mix half a pint of whipped cream, and one ounce and a half of clarified isinglass in with this.
  8. Pour the whole into a mould ready set in rough ice for the purpose.
  9. When the cream has become firm, dip the mould in warm water, and turn the cream out on its dish.
Original Text
1434. COFFEE CREAM. ROAST eight ounces of Mocha coffee-berries in a small preserving- pan over a stove fire, stirring it the whole time with a wooden spoon, until it assumes a light-brown colour; then blow away the small burnt particles, and throw the roasted coffee into a stewpan contain- ing a pint of boiling milk, or cream, to draw out the flavour of the coffee. Next, strain this through a napkin into a stewpan, containing eight yolks of eggs and twelve ounces of sugar; add a very small pinch of salt, stir the cream over the stove-fire until it begins to thicken, then quicken the motions of the spoon, and when the yolks of eggs are sufficiently set, strain the cream through a tammy or sieve into a large basin. Mix half a pint of whipped cream, and one ounce and a half of clarified isinglass in with this, pour the whole into a mould ready set in rough ice for the purpose, and when the cream has become firm, dip the mould in warm water, and turn the cream out on its dish.
Notes
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