Dissolve coffee in 1/4 cup boiling water. Add sugar and stir. Moisten gelatin with 1/2 cup water. Bring 1/2 cup water to a boil and pour over gelatin. Stir to dissolve. Combine gelatin and coffee solution and chill. Whip the cream and fold in the vanilla and sugar. When the coffee mixture begins to set, ( as thick as egg white),beat it until foamy and fold into the whipped cream. Pour into a mold which has been rinsed with very cold water, shaken dry and sprinkled with granulated sugar.

Chill at least 4 hours before serving. Serves 8.