Mix well, so as to get it very smooth, pour
it into a buttered mould and serve either hot or cold. If cold,
put whipped cream flavoured with stick vanilla round the dish; if
hot, a Zabajone (No. 222).
No. 212. 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.
No. 213. Crema Montata alle Fragole (Strawberry Cream)
Ingredients: Cream, castor sugar, Maraschino, strawberries or
strawberry jam.
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