Orange Coffee Cream

• ½ pint milk
• 2 eggs
• 1 oz. caster suga

Heat the milk and make a custard with the beaten eggs and castor sugar. Cook until the custard has thickened, but do not boil. Leave to cool. Dissolve the gelatine in 2 tablespoons of the mandarin orange juice, and stir into the custard. Whip up the double dairy cream until it just begins to thicken, and then fold into the custard with the coffee and vanilla essence. Pour the mixture into a wet