Cooking For "69 COFFEE VELVET
'By CSLM 7/.K.MSI An economical sweet with a smooth, velvety texture can be made with the following recipe for Coffee Velvet. If you wish to glamourise it serve it with whipped cream flavoured with brandy, topped with grated chocolate, and garnished with whole fresh strawberries. For four you will need: i pint strong milk coffee i pint chilled evaporated milk i| 2 oz sugar 1 tablespoon gelatine 1 teaspoon vanilla 1 egg 1 dessertspoon brandy I Method: Bring coffee to boiling point, cool slightly then pour gradually on to beaten egg and sugar. Stir .this over boiling water until ;the mixture coats a metal spoon Cool. Soften gelatine in one tablespoon hpt water and fdd to custard, stirring until dissolved. Fold in vanilla, brandy and the stiffly beaten evaporated milk. Fill into wetted mould or individual moulds and chill.
Walat Whittier.— Whittle down that waist-line by stretching up to touch the top of the door frame every time you enter a room.
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Bibliographic details
Press, Volume CIX, Issue 31974, 29 April 1969, Page 3
Word Count
167Cooking For "69 COFFEE VELVET Press, Volume CIX, Issue 31974, 29 April 1969, Page 3
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