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- Makes: 8 servings
instant espresso coffee powder or regular instant coffee crystals
whipping cream or heavy cream
Bittersweet chocolate shavings or curls
In a small bowl, dissolve coffee power in water. Sprinkle gelatin over coffee; let stand for 10 minutes.
In a large metal bowl or the top of a double boiler, beat egg yolks and sugar with a wire whisk until combined. Place over gently boiling water (metal bowl or upper pan should not touch water). Cook, stirring rapidly with a whisk, about 10 minutes or until egg mixture begins to thicken and coats a metal spoon (160 degrees F). Remove from heat.
Add coffee-gelatin mixture to warm egg mixture; whisk until combined. Beat egg-gelatin mixture with an electric mixer on medium speed about 5 minutes or until mixture is cool; set aside.
Thoroughly wash beaters. In a chilled mixing bowl, beat whipping cream with an electric mixer on medium speed until stiff peaks form. Gently fold whipped cream, one-third at a time, into egg-gelatin mixture.
Divide mixture evenly among 8 chilled wine or parfait glasses (or place in a large glass bowl). Cover and chill at least 4 hours. To serve, garnish with chocolate shavings or curls. Makes 8 servings.
Servings Per Recipe 8, iron (mg) 1, calcium (mg) 61, carb. (g) 18, Fat, total (g) 27, sodium (mg) 31, vit. A (IU) 1020, vit. C (mg) 1, cal. (kcal) 319, pro. (g) 4, chol. (mg) 240, sat. fat (g) 16