From, "At Your Service...Southern Recipes, Places and Traditions," published in cooperation with your Daily Inbox Newsletter.
INGREDIENTS:
Garnish: Grated semisweet chocolate
TO PREPARE:
Soften the gelatin in 2 Tablespoons cold water. Combined the softened gelatin, coffee powder, sugar and salt in a saucepan. Stir in the milk. Cook over low heat until the sugar and gelatin are dissolved, stirring constantly. Remove from the heat. Stir in the Cognac. Chill until the mixture mounds slightly when dropped from a spoon. Fold in the whipped cream. Line a springform pan with ladyfingers. Pour in the coffee mixture. Chill for 8 to 12 hours or until firm. Remove the side of the springform pan. Granish with grated semisweet chocolate.
SERVES: 10
- 2 envelopes unflavored gelatin
- 2 Tablespoons cold water
- 2 Tablespoons instant coffee powder
- 2/3 cup sugar
- 1/4 teaspoon salt
- 3 cups milk
- 1/4 cup Cognac
- 2 cups whipping cream, whipped
- 12 ladyfingers, split
Garnish: Grated semisweet chocolate
TO PREPARE:
Soften the gelatin in 2 Tablespoons cold water. Combined the softened gelatin, coffee powder, sugar and salt in a saucepan. Stir in the milk. Cook over low heat until the sugar and gelatin are dissolved, stirring constantly. Remove from the heat. Stir in the Cognac. Chill until the mixture mounds slightly when dropped from a spoon. Fold in the whipped cream. Line a springform pan with ladyfingers. Pour in the coffee mixture. Chill for 8 to 12 hours or until firm. Remove the side of the springform pan. Granish with grated semisweet chocolate.
SERVES: 10
