2 unsweetened gelatin sheets - 24 g
1/3 cup boiling water - 80 ml
1 1/2 cups whole milk - 360 ml
1/2 cup strong coffee - 120 ml
1 cup heavy cream or canned condensed cream - 240 g
5 large egg whites, separated
1 1/4 cups granulated sugar - 225 g
Shavings of chocolate
2 unsweetened gelatin sheets - 24 g
1/3 cup boiling water - 80 ml
1 1/2 cups whole milk - 360 ml
1/2 cup strong coffee - 120 ml
1 cup heavy cream or canned condensed cream - 240 g
5 large egg whites, separated
1 1/4 cups granulated sugar - 225 g
Shavings of chocolate
Dissolve the gelatin in a saucepan with boiling water
Add the milk, coffee, and heavy cream
Bring to low heat, stirring constantly
Do not let it boil. Reserve
Beat the egg whites until they thicken
Gradually add 3/4 cup of sugar, beating well
Pour this mixture slowly into the reserved hot cream
Cook over low heat, stirring constantly
Cook until thickened and coats the back of a spoon
Remove from heat and let cool in the refrigerator until slightly set
Beat the egg whites to stiff peaks
Gradually add the remaining sugar, beating well
Pour into this mixture, stirring carefully
Pour into a decorative mold with 2-liter capacity
Chill in the refrigerator until firm
Unmold and garnish with chocolate shavings
Serve chilled.
