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6
helpingsEasy
40 min
Published 1861
Heat together the milk, coffee essence and sugar. Heat the gelatine in the water until dissolved, then cool slightly. Add to the cooled, coffee-flavoured milk. Whisk strongly. If egg whites are used, whisk them until liquid and slightly frothy, and stir into the cool jelly just before whisking. When thick, pile into a dish and scatter chopped nuts over the top.