Individual Coffee Walnut Souffles
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Sugar||1⁄2 Cup (8 tbs)|
|Instant coffee powder||2 Tablespoon|
|Eggs||2 , separated|
|Milk||1 3⁄4 Cup (28 tbs)|
|Vanilla extract||1⁄2 Teaspoon|
|Heavy cream||1 Cup (16 tbs)|
|Chopped walnuts||1 Tablespoon|
Mix gelatin, 1/4 cup sugar, coffee and salt in heavy saucepan.
Beat egg yolks with milk and add to gelatin mixture.
Cook, stirring, over low heat until gelatin dissolves and mixture thickens slightly.
Remove from heat and add vanilla.
Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon.
Meanwhile, prepare collars on 4 to 6 dessert glasses by winding a double strip of foil firmly around top of each glass, extending 1 inch above rim.
Beat egg whites until stiff.
Gradually add remaining 1/4 cup sugar and beat until very stiff.
Fold in gelatin mixture.
Whip cream and fold into mixture with 1/4 cup walnuts.
Spoon into prepared glasses.
Chill until firm and remove collars.
Sprinkle with additional nuts, if desired.
Makes 4 to 6 servings.