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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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This takes some patience. Ingredients:
2 tbsp instant coffee |
1/2 cup hot water |
ice water |
1 envelope unflavored gelatin |
4 tsp cold water |
1 1/3 cups instand nonfat dry milk powder |
6 tbsp sugar |
1/3 cup oil |
1 tsp vanilla |
3 tbsp rum (optional) |
Directions:
1. In 2 cup class measuring cup, combine coffee and hot water, stir until dissolved. Then add enough ice water to make 1 cup. Refrigerate until very cold; also refrigerate beaters and a large bowl of an electric mixer until cold.
2. IN a cup, sprinkle gelatin over the 4 tsp of cold water and let stand for about 5 minutes to soften. Add boiling water and stir until gelatin is completely dissolved. Let cool to room temp. (if mixture sets before you're ready to use it, set cup in a pan of hot water to soften gelatin again)
3. Combine chilled coffee mixture and dry milk in chilled mixer bowl. Beat on high speed until mixture hold soft peaks (about 5 minutes) if mixture spatters, drape a towel or wax paper loosely over bowl and beaters.
4. Gradually add sugar, beating constantly. Scrape down bowl sides; continue to beat, gradually pouring in oil, vanilla, lemon juice, gelatin mixture and liqueur if used. scrape down bowl sides and beat for 1 more minute.
5. Fold a 26 inch length of foil into quarters lengthwise and wrap around a 4 cup souffle dish, letting foil extend about 1 inch above rin. Secure with string. Pour coffee mixture into dish, cover, and refrigerate for a least 1 hour or until next day.
6. Garnish with chocolate decoration if desired.
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