Bring the cream to the boil. Add the coffee and
stir; leave the mixture for half an hour and sieve it. Add the
coffee-cream to the sugar
and bring this to the boil. Cook on medium heat until the mixture becomes
thick and falls in a thread from a spoon. Switch off the heat. Keep stirring until the mixture starts to make
a scratching noise on the bottom of the pan. Spoon the mixture into
forms and allow the mixture to harden for 2 hours.
See also recipes for vanilla
borstplaat and chocolate borstplaat.
