Coffee Whip

Ingredients:

600 ml milk
20 g gelatine
4 tbsp water soaked and dissolved
1 tbsp coffee essence
sugar to taste
1-2 eggs
For decoration
Chopped nuts

Method:

Heat together the milk, coffee essence and sugar.
Heat the gelatine in the water until it dissolves, then cool slightly.
Add to cooled, coffee-flavoured milk. Whisky strongly.
If egg whites are used, whisk them until liquid and slightly frothy and stir
into the cool jelly just before whisking.
When thick, pile into a dish and scatter chopped nuts over the top.