->Mocha Mousse 04 <-

1 tin evaporated milk

3 tablespoons cocoa

3 rounded teaspoons gelatine

vanilla or rum to flavour

3/4 cup castor sugar

2 teaspoons instant coffee

1 cup boiling water

Dissolve gelatine in boiling water, set aside to cool. Beat chilled

milk until frothy, and stiff. Gradually add sugar sifted with cocoa,

and coffee powder. Beat in cooled gelatine, and flavouring. Place

in large serving dish or individual dishes to set. Decorate with

whipped cream, blanched almonds and cherries.