| Show welcome as the flowers of spring 15 springs the time for flowers no doubt about it in keeping with this lightsome thought heres a delicate now new that Is not only as pretty as a flower but even looks like one in addition its delightful to eat which is more than you can say tor for a daffodil coffee charlotte Is a combi combination of lady fingers and smooth smoot creamy coffee flavored custard custardo arrange the lady fingers like petals in your prettiest sherbet glasses till fill with custard mixture and top oft off the whole with a center of whipped greard cream and a cherry there you have it a lovely to look at creation that tastes even prettier than it looks this dessert is light enough in both texture and substance to make it the perfect ending for a substantial meal an andi best of all it can be prepared many hours before serving and whisked out of oe the refrigerator in time for last minute garnishing varnishing garni shing coffee charlotte 2 egg yolks 2 tablespoons sugar 11 teaspoon salt cup ground coffee 1 cups milk I 1 envelope unflavored gelatin 1 4 cup cold water 2 egg whites I 1 cup heavy cream 3 tablespoons sugar I 1 teaspoon vanilla lady fingers and maraschino cherries beat egg yolks add 2 tablespoons sugar gradually beating constantly add salt add coffee to milk bring slowly to scolding scalding point and strain thru cheesecloth chees cloth add to egg yolk mixture and I 1 cook over boiling water stirring constantly until mixture coatse spoon sprinkle gelatin on cold water and dissolve in hot custard cool I 1 slightly beat egg white stiff and fold in cool whip cream add remaining sugar and vanilla and fold in line sherbet glasses with lady fingers fill with custard mixture chill until firm garnish with whipped cream and malar mal ar schino cherries makes hakes six servings |
