To serve 6, you’ll need:
What to do:
In a small heavy bottomed saucepan, gently heat the milk until almost boiling then add the coffee. Allow to stand for three or four minutes, then strain through a fine mesh sieve. Discard the coffee grounds. Set the milk aside to cool.
Beat the egg whites until foamy. Add the icing sugar a little at a time while continuing to beat until the mixture stands up in stiff, shiny peaks. Gradually add the cold coffee-infused milk, almond extra and chopped almonds.
In a separate bowl, whisk the double cream until it stands up in stiff peaks, then carefully fold it into the egg mixture.
Spoon the mixture into individual, freezerproof bowls or ramekins and place in the freezer for three or four hours or overnight. To serve, remove from the freezer twenty minutes before needed. If liked, top with a drizzle of chocolate sauce and a few extra almonds.
Easy chocolate sauce
Put all the ingredients in a heavy bottomed saucepan, and melt slowly over a gentle heat, stirring constantly. Allow to cool a little before serving.
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