Coffee Bavarian Cream Recipe

1/2 pint rich cream whipped light, 1/2 package gelatine soaked in 1 cup

milk, 1 large cup strong coffee, 1 cup white sugar and whites of 2 eggs.

Soak the gelatine until perfectly soft, have the coffee boiling hot, and

turn over the gelatine and sugar. Strain and set away until partly

stiff. Beat the eggs to a stiff froth, and mix with the whipped cream;

add to the gelatine, mixing thoroughly. Mold and serve with whipped

cream.

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