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 coffee
  • 1 cup sugar
  • 2 egg whites
  • teaspoon salt
  • 2 cups heavy cream
  • Ladyfingers

    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, beating until stiff and glossy. Fold into the gelatin mixture.

    4. Whip one and one-half cups of the cream. Fold into the gelatin mixture. Line eight dessert glasses with ladyfingers. Spoon the gelatin mixture into the glasses and chill until set. Whip the remaining cream and use as a garnish.

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