ZHIVAGO Cocktail Recipe
Ingredients
1/10 liter crème de menthe
2 gelatine leaves
1/4 litres extra strong coffee with sugar
4 gelatine leaves.
For coffee Tortoni
1 egg white
1 tablespoon powdered coffee
2 tablespoons sugar
1/4 liter cream
4 tablespoons sugar
2 tablespoons light roasted almond splinters.
Instructions
Put the gelatin in the week and let it swell.
Dissolve the gelatin in about 2 tablespoons of boiling water, but do not let it boil.
Mix the dissolved gelatin with the crème de menthe and fill the calyx glasses to about 3 cm in height.
Week before the second layer also the gelatin, loosen it in the coffee, let it cool and pour it on top of the layer of liqueur.
Finally, knock out the ingredients for Tortoni the protein stiff, mix it with 1 tablespoon of powdered coffee and 2 tablespoons of sugar.
Beat the cream tightly, put the sugar through it and gently stir it through the protein mass.
Fill the glasses with it and sprinkle them with the almond fragments. Serve well refrigerated.
Preparation: 20 minutes.
Ingredients1/10 liter crème de menthe
2 gelatine leaves
1/4 litres extra strong coffee with sugar
4 gelatine leaves.
For coffee Tortoni
1 egg white
1 tablespoon powdered coffee
2 tablespoons sugar
1/4 liter cream
4 tablespoons sugar
2 tablespoons light roasted almond splinters.
Instructions
Put the gelatin in the week and let it swell.
Dissolve the gelatin in about 2 tablespoons of boiling water, but do not let it boil.
Mix the dissolved gelatin with the crème de menthe and fill the calyx glasses to about 3 cm in height.
Week before the second layer also the gelatin, loosen it in the coffee, let it cool and pour it on top of the layer of liqueur.
Finally, knock out the ingredients for Tortoni the protein stiff, mix it with 1 tablespoon of powdered coffee and 2 tablespoons of sugar.
Beat the cream tightly, put the sugar through it and gently stir it through the protein mass.
Fill the glasses with it and sprinkle them with the almond fragments. Serve well refrigerated.
Preparation: 20 minutes.
