Wednesday, February 27, 2008

Gel Cookery Helps Us Eat Better

Oh, Knox Sparkling Unflavored Gelatine, how we love you. "More and more thousands of women" - just like the over-caffeinated and disembodied woman in this ad - are savings loads of money on food by sticking Knox gelatine into everything. Just make it into a mold - anything you've got.

It'll go farther that way - leftover casseroles, cake, fruit, peas and carrots, tuna, anything. "Prove to yourself that homemade is always best, just as easy, and far more thrifty." That would depend on what you're gelling, though. I like the sound of the Coffee Sponge, though. We used to have coffee jello when I was growing up, and it was really good.

Coffee Sponge

1. Soften 1 envelope Knox Unflavored Gelatine in 1/2 cup cold coffee. 2. Dissolve gelatine and 1/4 cup sugar thoroughly in 1 cup very hot coffee.

3. Stir in 1 tablespoon lemon juice and, if desired, 1/4 teaspoon vanilla.

4. Chill or freeze until unbeaten egg white consistency.

5. Gradually beat 1/4 cup sugar into 2 stiffly beaten egg whites.

6. Whip gelatine until fluffy, very thick., fine-textured, and volume has doubled.
7. Fold into egg white mixture.8. Turn into 2 1-lb. coffee cans waxed paper lined (or use half for a pie filling) and chill until firm.9. Unmold and decorate as desired.

10. Makes 8 to 10 servings.

I would substitute whipped cream for the raw egg whites and more vanilla for the lemon juice. I don't know what the lemon juice is supposed to do for you, you don't generally take your coffee with it. Maybe you could put a bit of brandy in instead of the lemon juice - Irish Coffee Sponge. I'll bet you anything that the lady in the picture has been digging into some of that!

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