Crema Rappresa Coffee Cream

Ingredients: Coffee, cream, eggs, sugar, butter.

Bruise five ounces of freshly roasted Mocha coffee, and add it to

three-quarters of a pint of boiling cream; cover the saucepan, let it

simmer for twenty minutes, then pass through a bit of fine muslin. In

the meantime mix the yolks of ten eggs and two whole eggs with eight

ounces of castor sugar and a glass of cream; add the coffee cream to

this and pass the whole through a fine sieve into a buttered mould.

Steam in a bain-marie for rather more than an hour, but do not let the

water boil; then put the cream on ice for about an hour, and before

serving turn it out on a dish and pour some cream flavoured with stick

vanilla round it.