Individual Coffee Walnut Souffles
|Envelope of unflavored gelatine||2|
|Eggs||4 , seperated|
|Sugar||1 Cup (16 tbs)|
|Milk||2 1⁄2 Cup (40 tbs)|
|Instant coffee||4 Tablespoon|
|Heavy cream||2 Cup (32 tbs)|
|Walnuts||1⁄2 Cup (8 tbs), finely chopped|
Combine gelatin, 1/2 cup sugar, instant coffee and salt in 2 1/2-quart saucepan.
Beat egg yolks with milk.
Add to gelatin mixture.
Stir over low heat until gelatin dissolves, and mixture thickens slightly, about 10-12 minutes.
Remove from heat; add vanilla.
Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon.
Meanwhile, prepare collars on dessert glasses by binding a double strip of aluminum foil firmly around top of each glass, extending 1 inch above top rim of each glass.
Beat egg whites until stiff, but not dry.
Add remaining 1/2 CUP sugar, gradually.
Beat until very stiff.
Fold in gelatin mixture.
Whip cream; fold in with walnuts.
Spoon into prepared dessert glasses.
Chill until firm.
Garnish with additional chopped walnuts, if desired.
Half the recipe may be molded in 5-cup mold or turned into 9-inch baked pie shell.
For 8-12 servings with "top hat", use 4-6-ounce goblets or demi-tasse cups.
If 8-ounce glass or dish is used, "top hat" will be eliminated or number of servings will be reduced to 4-6.