| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Freshly made strong black |
|
|
coffee |
| 6 |
|
Egg yolks, lightly beaten |
| 3/4 |
c |
Sugar |
| 4 |
T |
Unflavored powdered gelatin |
| 1/2 |
c |
Cold water |
| 3 |
c |
Heavy cream |
| 1/4 |
c |
Tia Maria or other coffee |
|
|
flavored liquor |
| 3 |
c |
Freshly made strong black |
| 1 1/2 |
c |
Sugar |
| 2 |
T |
Arrowroot or cornstarch |
| 1/4 |
c |
Cold water |
INSTRUCTIONS
Make a soft custard by beating the egg yolks with the first sugar and
then the coffee. Soften the gelatin in the cold water and add it to
the custard. Stir, and refrigerate until mixture begins to set. Whip
the cream and fold it into the custard. Pour mixture into a 2 quart
melon-shaped mold and chill. To make the sauce, heat the coffee with
the sugar. Stir the arrowroot or cornstarch into the cold water to
dissolve it, add the combination to the coffee mixture. Simmer and
stir until thickened. Add the Tia Maris and chill. Unmold the moousse
and pour the Tia Maris sauce over it before serving. From: The Good
Cook Classic Desserts. Posted to MM-Recipes Digest by Alice Poe
<afpoe@swbell.net> on May 03, 1998
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