Cold Coffee Souffle

A terrific dessert that doesn't need baking.

2 envelopes unflavored gelatin
1 cup sugar, divided
1/4 teaspoon salt
4 tablespoons good instant coffee
4 eggs, separated
2 1/2 cups milk
1 teaspoon vanilla
2 cups heavy cream

Combine gelatine, a half-cup sugar, salt, and instant coffee in a two-and-half quart saucepan. Beat egg yolks with the milk. Add to gelatin mixture and stir over low heat until gelatin dissolves and mixture thickens slightly, about 10-12 minutes. Remove from heat and add vanilla.

Chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon. Beat egg whites until stiff but not dry. Add the remaining half-cup of sugar gradually and beat until very stiff. Fold in the gelatin mixture.

Whip the cream and fold into gelatin mixture. Spoon into a 2-1/2 quart souffle dish. If you don't have one that size, you can use a 1-1/2 quart dish with a 2-inch aluminum collar.

Chill until firm. Remove collar (if used) and serve. Makes 12-16 servings.

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