• 1 pt. milk
• 1 tablesp. coffe essence
• sugar to taste
• ¾ oz. gelatine soaked and dissolved in 4 tablesp. water
• 1–2 egg whites (optional)

Decoration

• Chopped nuts

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.