Coffee cloud
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 200 | millilitres | (7fl oz) strong, cold coffee |
| 50 | millilitres | (2 fl oz) coffee liqueur, brandy or rum |
| 4 | Eggs, separated | |
| 100 | grams | (3«oz) sugar |
| 400 | grams | (14oz) curd cheese |
| 2 | tablespoons | Crme frache |
| 1 | Lemon, grated rind of | |
| 1 | Orange, grated rind of | |
| 20 | To 24 ratafia biscuits | |
| 2 | To 3 tbsp cocoa powder | |
Directions
To Drink: Coffee liqueur or brandy Level of Difficulty: Medium difficult Preparation Time: 1 hour + setting time Prepare in Advance: Yes Mix the coffee with the liqueur.
Beat the egg whites until they form stiff peaks. Beat the egg yolks with the sugar until light and foamy. Mix the cheese with the crŠme fraŒche and stir in the beaten egg yolk mixture. Add the grated lemon and orange rind. Carefully fold in the egg whites.
Dip half the ratafias into the liqueur mixture, ensuring they are covered on both sides and arrange them in layers on the base of a serving dish. Cover with half of the cheese mixture. Dip the remaining ratafias in the liqueur mixture and arrange them on top.
Spread the remaining cheese mixture over the top. Chill in the fridge for 2-3 hours or overnight.
Before serving, sprinkle with cocoa powder in an attractive pattern produced by sprinkling through a paper stencil or doyley.
Posted by : Sue Rykmans.
Submitted By SUE RYKMANS On 10-18-94