3 tablespoons of unflavored gelatin, white
3 cups of cold water (720 ml)
4 tablespoons of instant coffee powder
1 and 1/2 cups of granulated sugar (270 g)
3 cups of heavy cream or 3 cans of sweetened condensed milk
Grated coffee (for decoration)
3 tablespoons of unflavored gelatin, white
3 cups of cold water (720 ml)
4 tablespoons of instant coffee powder
1 and 1/2 cups of granulated sugar (270 g)
3 cups of heavy cream or 3 cans of sweetened condensed milk
Grated coffee (for decoration)
In a medium saucepan, sprinkle the gelatin over half of the cold water and let it hydrate for a few minutes
Add the instant coffee powder
Bring to low heat, stirring constantly, until the gelatin has dissolved completely
Remove from heat, add the granulated sugar, and mix well
Add the remaining cold water and stir
Set aside
If using fresh heavy cream, whip it until it forms soft peaks and set aside
If using canned sweetened condensed milk, simply remove the serum
Set aside
Place the coffee mixture in a decorative mold with a capacity for 10 cups, lightly greased with butter
Stir until it thickens slightly and has the consistency of raw egg whites
Add the heavy cream and mix carefully
Pour into a serving dish and refrigerate for about 1 hour or until firm
Unmold and decorate with grated coffee
230 calories per serving
Note: 1
To remove the serum from canned sweetened condensed milk more easily, let it sit in the refrigerator for some hours or in the freezer for a few minutes until well chilled but not frozen
Open the can at the bottom and pour off the serum, as with cooling, the lighter part of the cream (fat) rises
2
Grease the mold with a flavorless butter or a nut oil like hazelnut, almond, or pistachio.
