Throw three heaping table-spoonfuls of fresh roasted and ground Mocha
coffee into a pint of boiling rich milk. Make a strong infusion, strain
it, and add to it the whipped yolks of four eggs well beaten, with an
even cupful of sugar. Stir the custard over the fire until it begins to
thicken; take it off the fire, and add to it, while still hot, half a
box of gelatine which has been standing an hour on the hearth to
dissolve in a little cold water. When just beginning to set, stir it
well to make it smooth, then add the pint of cream whipped. Mold it.