Ingredients: Milk 500 ml Egg 2 nos Gelatine 15 gm Cream 15 gm Cherries 10 gm Sugar 55 gm Coffee essence few drops Method: Soak gelatine in a little warm water for 5 min.Separate yolks and whites of eggs.Beat yolks and sugar thoroughly. Warm milk and pour over the mixture.Put in double sauce pan over low flame and cook till custard thickens. Remove from fire and add dissolved gelatine and essence.Cool and fold in stiffly beaten white of eggs.Refrigerate,turn out and decorate with whipped cream and glace cherries.
