Instructions: Mocha Bombe

Set control of refrigerator at coldest setting. Sprinkle gelatin over cold water. Combine milk, sugar, cocoa and coffee in a small pan. Heat slowly over moderately low heat stirring occasionally, until mixture is smooth and blended and bubbles form around the edge of the pan. Stir in softened gelatin, stirring until gelatine is dissolved. Cool. Blend in vanilla.

Chill until mixture is the consistency of unbeaten egg white. Whip chilled mixture with an electric or rotary beater until thick and fluffy. Fold in whipped cream. Pour into a 3 or 4 cup mold. Cover with foil or plastic wrap. Freeze about 3 hours, or until firm.

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