Cappuccino Spanish Cream

Subject: Cappuccino Spanish Cream Thu Nov 18, 2010 9:20 am

A cold dessert perfect for a dinner party.
Ingredients
3 eggs, separated
1/2 cup caster sugar
2 cups milk
2 tsp instant coffee powder
1 tbs gelatine
1/4 cup water
300ml tub thickened cream, whipped
Shaved milk chocolate and mint leaves, to decorate
Method

1. Beat egg yolks, half the sugar, milk and coffee together in a large bowl. Pour into a large saucepan.
2. Whisk over a medium heat and bring to boil. Pour hot mixture into a large heatproof bowl. Cool slightly.
3. Sprinkle gelatine over water in a small heatproof jug. Stand jug in a pan of simmering water. Stir over heat until dissolved. Stir into warm milk mixture.
4. Beat egg whites in a small bowl with an electric mixer until soft peaks form. Gradually add remaining sugar, 1 tbs at a time, beating between additions, until firm peaks form. Fold into warm milk mixture.
5. Using a soup ladle, divide the warm mixture evenly among 6 serving glasses (1-cup capacity). Refrigerate for 3 hours, or until set.
6. To serve, pipe whipped cream on top of desserts. Decorate with the shaved chocolate curls and mint leaves.

Notes

These desserts should separate into three even layers. The milk mixture must be boiled before the gelatine mixture is added to achieve this result. Desserts can be made up to two days ahead - decorate just before serving.