Trish Deseine

Irish Coffee Creams

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Preparation info

  • Serves

    6

    • Difficulty

      Easy

    • Ready in

      2 hr 30

Appears in

100 Desserts to Die For

100 Desserts to Die For

By Trish Deseine

Published 2016

  • About

This ultra retro recipe (with its gelatine and cornstarch) comes from the inimitable Delia Smith. I have added some whiskey to make it a little less sensible and a little more my style ...

Ingredients

  • 5 sheets gelatine
  • 4 eggs
  • 250 ml (9

Method

SOAK THE SHEETS OF GELATINE IN A BOWL OF WATER FOR A FEW MINUTES, THEN SQUEEZE THEM OUT WELL. Separate the eggs.

POUR THE MILK INTO A SAUCEPAN AND HEAT IT GENTLY. Beat the egg yolks with the cornflour in a mixing bowl. Once the milk has almost come to the boil, pour it over the egg yolks, whisking at the same time.

TRANSFER THIS MIXTURE TO THE SAUCEPAN AND ADD T