|Coffee essence||1 Tablespoon|
|Gelatin||3⁄4 Ounce, soaked and dissolved in 4 tablespoon. water|
Heat together the milk, coffee essence and sugar, Heat the gelatine in the water until dissolved, then cool slightly.
Add to the cooled, coffee-flavoured milk.
If egg whites are used, whisk them until liquid and slightly frothy, and stir into the cool jelly just before whisking.
When thick, pile into a dish and scatter chopped nuts over the top.