INGREDIENTS:
Stir gelatin and 1/2-cup sugar together well. Pour coffee over and stir to dissolve. Chill until slightly thickened. Meanwhile, beat egg whites until foamy, then continue beating and add 1/4-cup sugar gradually until they form stiff peaks. Whip cream, or use the prepared topping. Reserve 1/2 cup for decoration. Fold the egg whites and remaining whipped cream into the thickened gelatin mixture and pour into souffle dish. Chill until firm, at least 3 hours. Spoon reserved whipped cream on top to decorate and shave chocolate over, if desired.
SERVES: 8 - 10
- 2 envelopes unflavored gelatin
- 1/2 cup sugar
- 3 cups freshly brewed hot coffee, any roast, pure coffee
- 2 egg whites
- 1/4 cup sugar
- 2 cups heavy cream, whipped, or 4 cups whipped topping
- 1 square unsweetened chocolate
Stir gelatin and 1/2-cup sugar together well. Pour coffee over and stir to dissolve. Chill until slightly thickened. Meanwhile, beat egg whites until foamy, then continue beating and add 1/4-cup sugar gradually until they form stiff peaks. Whip cream, or use the prepared topping. Reserve 1/2 cup for decoration. Fold the egg whites and remaining whipped cream into the thickened gelatin mixture and pour into souffle dish. Chill until firm, at least 3 hours. Spoon reserved whipped cream on top to decorate and shave chocolate over, if desired.
SERVES: 8 - 10
