Monday, 17 February 2020

NINE POINTS ON COFFEE MOUSSE







1.    Soak gelatine in a little warm water for 15 minutes
2.    Separate yolks and whites of eggs
3.    Beat yolk and sugar thoroughly
4.    Warm milk and pour over the mixture
5.    Put in double sauce pan over low flame and cook till it gets custard thickness
6.    Remove from fire and add dissolved gelatine and coffee essence
7.    Cool and fold in stiffly beaten whites of eggs.
8.    Set in refrigerator
9.    Turn out and decorate with whipped cream and glace cherries.

No comments:

Post a Comment

THOMAS LOVE PEACOCK'S POEM - LOVE AND AGE

  On the day 6 of the Blog chatter’s #WRITEAPAGEADAY, Here is a poem with love as the major theme.   Poet: Thomas Love Peacock Poem: ...