Thursday, 29 July 2010

Coffee Mallow

Here's how the Boston Cookery School Cook Book does it.

16 marshmallows
1/2 cup hot coffee
1 cup heavy cream
1/2 teaspoon vanilla

Cut marshmallows in quarters with wet scissors. Add coffee. Cook in double boiler until melted. Cool. When beginning to thicken, fold in cream, beaten stiff, and add vanilla. Mold in dessert glasses.

You find a lot of "double boilers" in vintage recipes. I think they date from the days when you couldn't adjust the heat on your hob, and in the 21st century you just need to turn the heat down very low. But I could be wrong.

Still can't find that cornflour version my aunt used to make...

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