From, "River Road Recipes II... A Second Helping," published in cooperation with your Daily InBox newsletter.


  • 2 envelopes unflavored gelatin
  • 1/2 cup sugar
  • 3 cups freshly brewed hot coffee, any roast, pure coffee
  • 2 egg whites
  • 1/4 cup sugar
  • 2 cups heavy cream, whipped, or 4 cups whipped topping
  • 1 square unsweetened chocolate

Stir gelatin and 1/2-cup sugar together well.  Pour coffee over and stir to dissolve.  Chill until slightly thickened.  Meanwhile, beat egg whites until foamy, then continue beating and add 1/4-cup sugar gradually until they form stiff peaks.  Whip cream, or use the prepared topping.  Reserve 1/2 cup for decoration.  Fold the egg whites and remaining whipped cream into the thickened gelatin mixture and pour into souffle dish.  Chill until firm, at least 3 hours.  Spoon reserved whipped cream on top to decorate and shave chocolate over, if desired.

SERVES: 8 - 10

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