• 350ml thick double cream

  • 3 leaves of gelatine, soaked

  • 5 med organic free range eggs

  • 100ml strong expresso coffee

  • 120g demerara sugar

  • 1 tsp ground cardomom

  • 2 tbsp Bailey's Irish cream liquor or Tia Maria


  • 1.

    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.

  • 2.

    Place the bowl over a pan of simmering water and stir until the cream thickens and coats the back of a wooden spoon.

  • 3.

    Remove from the heat, divide the mixture into individual moulds and refrigerate for 2 – 3 hours.

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