How to make it

  • In 2 cup class measuring cup, combine coffee and hot water, stir until dissolved. Then add enough ice water to make 1 cup. Refrigerate until very cold; also refrigerate beaters and a large bowl of an electric mixer until cold.
  • IN a cup, sprinkle gelatin over the 4 tsp of cold water and let stand for about 5 minutes to soften. Add boiling water and stir until gelatin is completely dissolved. Let cool to room temp. (if mixture sets before you're ready to use it, set cup in a pan of hot water to soften gelatin again)
  • Combine chilled coffee mixture and dry milk in chilled mixer bowl. Beat on high speed until mixture hold soft peaks (about 5 minutes) if mixture spatters, drape a towel or wax paper loosely over bowl and beaters.
  • Gradually add sugar, beating constantly. Scrape down bowl sides; continue to beat, gradually pouring in oil, vanilla, lemon juice, gelatin mixture and liqueur if used. scrape down bowl sides and beat for 1 more minute.
  • Fold a 26 inch length of foil into quarters lengthwise and wrap around a 4 cup souffle dish, letting foil extend about 1 inch above rin. Secure with string. Pour coffee mixture into dish, cover, and refrigerate for a least 1 hour or until next day.
  • Garnish with chocolate decoration if desired.

Reviews & Comments 2

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    " It was excellent "
    jo_jo_ba ate it and said...
    awesome with kahlua!
    Was this review helpful? Yes Flag
    " It was excellent "
    mumtazcatering ate it and said...
    will be trying it next month,many family weddings!!!
    Was this review helpful? Yes Flag

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