Reviewed: Aug. 13, 2009

It didn't turn out even close to what the picture looks like. It was really eggy and lumpy. I followed all of the directions and used the exact amount of ingredients specified.

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1 user found this review helpful

Reviewer:

mubzee

Reviewed: Jul. 15, 2009

Pretty good. I think the brewed coffee should be rather strong for best flavour. Also, the custard never got *very* thick but it set fine. I think this makes 10 smallish servings or 8 moderate ones.

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6 users found this review helpful

Reviewer:

DetectiveL

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Reviewed: Jun. 3, 2009

When I decided to make this today, I was a little scared that it wouldn't turn out. However, it was relatively easy to make, and turned out absolutely fantastic! It set up perfectly and tasted very, very good. I did overwhip my egg whites, but that didn't even seem to make a difference. The texture on this is wonderful, almost mousse-like. Please do not be scared of this recipe; it is wonderful!

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7 users found this review helpful

Reviewer:

larkspur

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Wauwatosa, Wisconsin, USA

Reviewed: Mar. 22, 2008

not good. did not turn out at all. I had to throw it away.

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2 users found this review helpful

Reviewer:

Robo :)

Cooking Level: Intermediate

Living In: Burleson, Texas, USA

Reviewed: Feb. 15, 2008

This is very good. Do not judge that thickness of the coffee at first just do as the recipe states and it will thicken up.

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3 users found this review helpful

Reviewer:

Houston Lewis

Cooking Level: Intermediate

Home Town: Durham, North Carolina, USA

Living In: Chapel Hill, North Carolina, USA

Reviewed: Jun. 11, 2006

This had really, really good flavor but the recipe is kinda ambiguous. No way will this serve 10 people! I got 2 parfait glasses full & that's it. I couldn't get the coffee mixture to thicken up over the double boiler after about 30 minutes so I topped a burner w/ my diffuser & cooked it on that. It still didn't thicken up much & worried me but after adding the whipped cream & refrigerating it, it did set up. I tried umnolding onto a plate but it didn't hold it's shape very well so I spooned it into parfait glasses, topped it w/ some whipped cream & drizzled some coffee liquer over it. Not sure why it's said the gelatin separates, there were no layers to mine (maybe I didn't fold in the whipped cream well enough) but it was tasty nevertheless.

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Reviewer:

IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

Reviewed: Feb. 14, 2006

I was very dissappointed how this recipe turned out. Maybe I did something wrong as it turned out lumpy. The flavour was good though and I used a few sachets of Equal (artificial sweetner) instead of sugar but make sure you put it in as the coffee mixture becomes custard. Also the yeild does not make 10 servings more like 4.

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2 users found this review helpful