Ingredients
| Quantity: | Measure: | Ingredients: | Description: |
|---|---|---|---|
| 1, 1/2 | Teacup | Coffee, Brewed | |
| 3 | Nos | Eggs | separated |
| 1 | Tablespoon | Gelatin | |
| 1/2 | Teacup | Milk | |
| 1/4 | Teaspoon | Salt | divided |
| 1/2 | Teacup | Sugar, powdered | White sugar divided |
| 1/2 | Teaspoon | Vanilla Essence |
Method
" A refreshingly cool dessert that is souffle and gelatin in one. Old recipe from my Grandmother. When chilled, the gelatin will separate. Serve with whipped topping. "
1
In the top of a double boiler over simmering water, combine coffee, milk, half the sugar, half the salt and gelatin. Stir until solids are dissolved. Stir in remaining sugar and salt and the egg yolks. Cook and stir until thick and creamy, and mixture coats the back of a metal spoon. Remove from heat.
2
Whip the egg whites (with a pinch of salt, if desired) until stiff peaks form. Fold egg whites and vanilla into slightly cooled custard. Pour into a serving dish or mold and chill until set.
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