This refreshingly chilled dessert is a soufflé and a gelatin all in one. This is a classic, old recipe originally published almost a century ago. Add a chocolate or whipped topping and serve with thin cream.
Soak the gelatin in the ½ cup cold water, then dissolve in 2 cups of hot Butter-Nut® coffee. Stir in the ½ cup brown sugar and let cool.
Just before the mixture begins to thicken well, whip with a beater.
Beat the egg whites in a new bowl, and then fold them into the mixture. Whip until frothy.
Mold and chill. Add a chocolate or whipped topping and serve with thin cream.