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.