In a 100 ml coffee pot, put a piece of sugar, pour 80 ml of cold water and heated to boiling. Then remove the pot from heat and pour into it 5-7 g (two teaspoons) finely ground coffee. After stirring, put on the fire again and bring to a boil. After removing from the fire, poured the coffee pot with water and again bring to a boil.
In an enamel saucepan, stir two egg yolks with 75 g of powdered sugar or sand; add a Cup of hot milk and a Cup of strong hot black coffee. Put the mixture on the fire, stirring constantly, but not boiling. Add the gelatin, previously dissolved in a few spoonfuls of warm, black coffee. Finally pour the cream into small molds and put in the refrigerator.
The amount of gelatin must be taken depending on the volume of the liquid according to the recommended dosage instructions on the package of gelatin.
In a half-full glass of sweet hot coffee put about 40 g of sour Continue reading