Coffee Charlotte Russe
Ingredients
- 1 pint sweet cream
- 1/3 box gelatine
- 1 cupful pulverized sugar
- 1/2 cupful strong coffee
Directions
Line a mold, sides and bottom, with sliced sponge cake. Soak the gelatine one hour in water enough to cover; add just enough boiling water to dissolve it. Whip the cream. Stir in the dissolved gelatine lightly but thoroughly; then the sugar and the coffee a little at a time. Turn into the mold. Set in a cold place to congeal. This will keep over night in a cool place.