Cafe Creme Recipe

15 ml/1 tbsp powdered gelatine
150 ml strong black coffee

150 ml milk
150 ml single (light) cream

50 g/2 oz semolina (cream of wheat)
75g/3 oz cup light brown sugar
2 eggs, separated
150 ml double (heavy) cream, whipped
A little instant coffee powder, to decorate

Method:

Sprinkle the gelatine over the coffee in a small bowl and leave to soften for 5 minutes. Stand the bowl in a pan of hot water and stir until the gelatine has dissolved completely. Leave to cool. Put the milk and single cream in a saucepan and stir in the semolina. Stir until blended. Bring to the boil and cook for 3 minutes, stirring all the time, until thickened. Beat in the sugar and egg yolks, then stir in the gelatine mixture. Leave until cold and just beginning to set. Whisk the egg whites until stiff. Fold into the coffee mixture. Turn into a glass serving dish and chill until set. Cover with whipped cream and dust with instant coffee powder just before serving.