Serves: 32
Total Calories: 181
Soak the gelatin in cold water for 5 minutes. Add hot water and stir until gelatin is dissolved. Melt the sugar in heavy iron skillet over low heat. When it is medium brown, remove from the heat and add hot milk. Stir over low heat until sugar is all dissolved. Add this mixture and the instant coffee to the gelatin. Cool until the gelatin begins to congeal. Then whip it until frothy and fold in the whipped cream, vanilla, and toasted almonds. Spoon into serving dishes and chill thoroughly before serving.
This Coffee Whipped with Almonds recipe is from the Secrets from the White House Kitchens Cookbook. Download this Cookbook today.
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