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Soften the gelatine sheets in a little cold water. In a clean bowl, combine the cream, eggs, sugar, gelatine, hot coffee, cardomom and coffee liquor.
Place the bowl over a pan of simmering water and stir until the cream thickens and coats the back of a wooden spoon.
Remove from the heat, divide the mixture into individual moulds and refrigerate for 2 – 3 hours.
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