Coffee Ribbon Bavarian

A dessert recipe from “The Story of Coffee and How To Make It” published by The Cheek-Neal Coffee Co in 1925Coffee Ribbon Bavarian

1 1/2 cups milk
2 tablespoons coffee, ground
1 tablespoon gelatin
scant 1/2 cup sugar
1/3 teaspoonfull vanilla
1 egg
1/2 cup cream
2 cups prepared orange jelly or 1 cup each
orange and raspberry prepared gelatine
Few grains salt


Scald coffee in a cup of the milk and strain through cheesecloth. Beat the yolk of the egg and the sugar, add salt. Pour scalded milk over these, stirring while pouring. Then return all to a doubble boiler and cook over hot water untill thick as custard. Meanwhile soak gelatine in remaining half cup of milk. Add it to the cooked mixture and stir until dissolved. Set aside to cool and when beginning to congeal fold in egg white and the cream, both of which have been beaten until stiff, then combined.

Dip a mould into cold water, pour into it on-half cup of prepared gelatine. Let this just set but not become really stiff. Place on it one-half cup of coffee bavarian, next another layer og gelatine and proceed in this manner untill mould is filled. Then chill. Garnish with whipped cream, sugared strawberries, maraschino cherries, or overlapping crosswise slices of banana.