- For the white candy
- 500 milliliters Whipped cream
- 70 milliliters milk
- 70 grams sugar
- 12 sheets gelatin
- 1 packet Vanilla sugar
- For the dark candy
- 3 eggs
- 2 egg whites
- 60 grams sugar
- 450 milliliters milk
- 30 grams Amaretti cookies
- 1 tablespoon cocoa powder
- 1 tablespoon instant Coffee
- 2 tablespoons Rum
- 1 tablespoon Corn oil
- For baking
- 2 rectangular Pans
For the white candy: Soak gelatine in cold water.
Heat milk, sugar and vanilla sugar in a saucepan, do not boil. Cook for about 10 minutes, whisking continuously. Squeeze gelatine well and dissolve in the hot cream, stir thoroughly. Pour into one of the molds and chill for 12 hours.
For the chocolate candy: Preheat the oven to 180°C (approximately 350°F).
Put amaretto cookies in a freezer bag and crumble with a rolling pin.
Combine eggs, egg whites and sugar in a mixing bowl. Stir vigorously, but not foamy.
Heat milk until lukewarm.
Dissolve coffee in a little bit of milk.
Combine crushed cookies, dissolved coffee, cocoa powder nd some warm milk. Gradually stir mixture into egg mixture. Great second mold with oil and pour mixture into the mold. Cover with aluminum foil and place mold in a large baking dish, filled with boiling water, a finger-widths from the top of the mold. Bake for about 30 minutes. Remove and slightly, then chill in the refrigerator.
Using a cookie cutter, carefully cut white and chocolate candy into small squares of equal size.
Arrange squares alternately side by side. Garnish with cream and coffee beans. Serve immediately.