| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Canadian |
Desserts |
8 |
Servings |
INGREDIENTS
| 8 |
oz |
Semisweet chocolate |
| 3/4 |
c |
Light cream |
| 1 |
tb |
Instant coffee granules |
| 1/4 |
c |
Water |
| 1 |
|
Envelope unflavored gelatin |
| 3 |
|
Eggs, separated |
| 1/3 |
c |
Granulated sugar |
| 1 |
ts |
Vanilla |
| 1 |
c |
Whipping cream |
|
|
Cinnamon |
INSTRUCTIONS
In small heavy saucepan, combine chocolate and light cream. Heat
over low heat, stirring occasionally, until melted smoothly. Remove
from heat.
In separate small saucepan, dissolve coffee in water. Sprinkle
gelatin over and heat gently until dissolved. Beat egg yolks with
all but 1 tbsp. sugar until lemon-colored. Blend with gelatin
mixture and vanilla and mix into chocolate. Let cool completely and
thicken slightly.
Beat egg whites to soft peaks. Continue beating, adding remaining 1
tbsp sugar, until whites form glossy firm peaks. Stir about 1/4 of
the whites into chocolate-coffee mixture, then fold in remainder
gently but thoroughly.
Transfer to 8 small cups, glasses or bowls or 8 cup serving bowl. Let
set 1 to 2 hours in refrigerator.
Whip cream and spoon, or pipe using a star tip, over the "cups." Dust
lightly with cinnamon. Makes 8 servings. *Note: Serve in demitasse
cups, small pots de creme or small wine glasses. "This is definitely
a forget-the-waistline dessert". Typed in MMFormat by
cjhartlin.msn@attcanada.net Source: Canadian Living Entertaining
Cookbook.
Posted to MM-Recipes Digest V4 #10 by cjhartlin.msn@attcanada.net on
Mar 26, 1999
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