|
6 egg whites
1 cup castor sugar
600ml (1 pint) cream
1 teaspoon instant coffee
2 teaspoons coffee liqueur
OR gluten-free chocolate chips |
Beat the egg whites until stiff. While
still beating, gradually add
the castor sugar.
In a second bowl, beat the cream until it thickens but is still a
little soft. Add instant coffee and coffee liqueur and gently fold
into beaten egg whites.
Freeze. It does not have to be beaten again.
Variations: Instead of coffee and
coffee liqueur, use 1 to 2 teaspoons of orange essence and 2 mandarins
blended in food processor OR chopped pecans and liqueur OR liquid toffee.
Brenda is a bit vague about the exact details -- I'll have to stand at her
shoulder and watch one day. |
