2 tablespoons of unflavored gelatin
1 cup of milk
1 cup of strong coffee
1 cup of sugar
2 egg whites
2 cups of heavy cream
champagne biscuits
2 tablespoons of unflavored gelatin
1 cup of milk
1 cup of strong coffee
1 cup of sugar
2 egg whites
2 cups of heavy cream
champagne biscuits
Soften the gelatin in cold milk
Bring the coffee to a boil and add it to the milk mixture
Melt the gelatin, dissolving any lumps
Refrigerate until thickened
Beat the egg whites until stiff peaks form, gradually adding 1/4 cup of sugar
Fold the whipped cream into the gelatin mixture
Whip 1 1/2 cups of heavy cream and add it to the gelatin mixture, stirring carefully
Pour the mixture over champagne biscuits in a large glass mold
Refrigerate until set
Beat the remaining 1/2 cup of heavy cream and use as garnish
Chill for at least 8 hours.
