Craig Claiborne

Coffee Charlotte

Preparation info

  • 8

    servings
    • Difficulty

      Easy

Appears in
New York Times Menu Cookbook
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 2 envelopes unflavored gelatin
  • 1 cup milk
  • 1 cup strong coff

Method

  1. Soften the gelatin in the cold milk. Heat the coffee to the boiling point and add it to the milk mixture. Stir until the gelatin is dissolved.

  2. Add three-quarters cup of the sugar and stir until the sugar is dissolved. Chill until slightly thickened.

  3. Whip the egg whites until soft peaks form. Add the remaining sugar and the salt gradually