2188.—CLARIFIED SUGAR FOR WATER ICE. (See Syrup for Water Ices, No. 2231.)
2189.—COCOA ICED. (Fr.—Cacao Frappé.)
2190.—COFFEE CREAM ICE. (Fr.—Glace Crème au Café.)
Ingredients.—1½ ozs. of freshly roasted and ground coffee, 3 ozs. of castor sugar, 1 pint of custard No. 1 or 2, ½ a gill of cream, 1 glass of Kirsch.
Method.—Pour boiling water over the coffee, infuse for about ½ an hour, then strain, add the sugar, and let it cool. Make the custard according to the recipe, stir in the coffee; when cool, add the Kirsch and whipped cream, and freeze (see p. 988).
Time.—About 30 minutes. Average Cost, 1s. 6d. to 2s. Sufficient for 7 or 8 persons.
2191.—COFFEE CREAM ICE. (Fr.—Crème au Café Glacé.)
Ingredients.—1 pint of very strong clear coffee, 1¼ pints of cream, 4 ozs. of sugar.
Method.—Sweeten the coffee with the sugar, partially freeze it, then stir in the slightly-whipped cream, and continue the freezing.
Time.—About 30 minutes with cold coffee. Average Cost, 2s. Sufficient for 7 or 8 persons.
2192.—COFFEE SAUCE FOR CREAM ICE.
Ingredients.—6 tablespoonfuls of freshly-ground coffee, ¾ of a pint of boiling water, 3 ozs. of castor sugar, 5 yolks of eggs, 2 sheets of gelatine.
Method.—Pour the boiling water over the coffee, let it stand until clear, then strain it into a saucepan. Beat the yolks of eggs and sugar together, and dissolve the gelatine in a very little cold water. Add both to the coffee, stir and cook slowly until the preparation has the consistency of thick cream, then strain, and serve separately when quite cold.
Time.—About ½ an hour. Average Cost, 1s. 4d. to 1s. 6d. Sufficient for 1 pint of sauce.
2193.—CREAM ICE (en Surprise). (Fr.—Glace panachée en Surprise.)
Moulded cream ice, masked with méringue, and quickly baked.
