M. au Café

The "Queen" cookery books. No.2. ICES · Beaty-Pownall, S · 1902
Source
The "Queen" cookery books. No.2. ICES
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (6)
coffee ice base
garnish
Instructions (7)
  1. Pour a pint of single cream over 4oz. to 5oz. of freshly roasted and slightly bruised Mocha coffee berries.
  2. Let it infuse for an hour at the side of the stove, but without boiling.
  3. Whilst infusing, dissolve 1/2oz. leaf gelatine and 3oz. of sugar into the cream mixture.
  4. When these are perfectly blended with the coffee cream, strain the mixture.
  5. When cold, stir in a gill of stiffly whipped cream.
  6. Mould and finish off as before.
  7. Serve with very ripe and red strawberries, cherries, or raspberries, previously marinaded with sugar and maraschino, and stood on ice till perfectly cold.
Original Text · last edited 4 days ago
M. au Café.— On to 4oz. to 5oz. of freshly roasted and slightly bruised Mocha coffee berries pour a pint of single cream, and let it infuse for an hour at the side of the stove, but without boiling; whilst infusing dissolve in it ½oz. leaf gelatine and 3oz. of sugar, and when these are perfectly blended with the coffee cream, tammy it all, and when cold stir into it a gill of stiffly whipped cream, then mould and finish off as before. Serve with very ripe and red strawberries, cherries, or raspberries, previously marinaded with sugar and maraschino, and stood on ice till perfectly cold. This ice should be of a perfectly white colour, and has a peculiarly delicate flavour.
Notes
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