Jellied Coffee Souffle
|Coffee beverage||1 1⁄2 Cup (24 tbs)|
|Bottled milk/1/4 cup evaporated milk and 1/4 cup water||1⁄2 Cup (8 tbs)|
|Unflavored gelatin||1 Tablespoon (Plain, 1 Envelope)|
|Eggs||3 , separated|
|Granulated sugar||6 Tablespoon|
|Vanilla extract||1⁄2 Teaspoon|
|Cream||1⁄2 Cup (8 tbs), whipped (Light Or Heavy)|
Mix the coffee beverage and milk with the gelatin, and scald in a double boiler.
Gradually stir into egg yolks which have been beaten with 1 tablesp of the sugar and the salt.
Return to double boiler and cook over hot, not boiling water, while stirring, until mixture coats spoon.
Remove from heat; chill until beginning to set.
Beat egg whites quite" stiff, then gradually .beat in remaining sugar and vanilla, while continuing to beat until stiff.
Fold into gelatin mixture and beat until smooth.
Fold in whipped cream.
If light cream is used, whip as in Whipped Light Cream, Method I.
Chill in bowl, then heap in sherbet glasses just before serving.