1 cup very strong black coffee
1 cup whipped evaporated milk. (Cream is even better when available).
2 dspns. gelatine soaked in 1/4 cup hot water
1/2 cup sugar
2 eggs
1 tspn. vanilla
Method: Beat the egg yolks, add the sugar and pour the hot coffee on to them gradually, stirring all the time. Add the softened gelatine and stir until the mixture thickens slightly in a double boiler or over very low heat. Set aside to cool. Add vanilla and fold in stiffly beaten egg whites, then the whipped evaporated milk. Turn into dish or mould and serve chilled and sprinkled with nuts.
Source: contributed by S. Woods in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.3.
1 cup whipped evaporated milk. (Cream is even better when available).
2 dspns. gelatine soaked in 1/4 cup hot water
1/2 cup sugar
2 eggs
1 tspn. vanilla
Method: Beat the egg yolks, add the sugar and pour the hot coffee on to them gradually, stirring all the time. Add the softened gelatine and stir until the mixture thickens slightly in a double boiler or over very low heat. Set aside to cool. Add vanilla and fold in stiffly beaten egg whites, then the whipped evaporated milk. Turn into dish or mould and serve chilled and sprinkled with nuts.
Source: contributed by S. Woods in Recipe Book Containing the Favourite Recipes of Members of the Payneham Methodist Women's Fellowship, 1961 (Payneham [Adelaide]: 1961), p.3.
