For the coffee gelatin
2 envelopes of white gelatin (24 g), unsweetened
1/2 cup water
4 cups strong brewed coffee
3/4 cup sugar
1/4 cup chocolate liqueur
For the cream gelatin
4 large egg whites
1/2 cup granulated sugar
4 cups heavy cream
2 envelopes of white gelatin (24 g), unsweetened
1/2 cup water
2 teaspoons vanilla extract
For the coffee gelatin
2 envelopes of white gelatin (24 g), unsweetened
1/2 cup water
4 cups strong brewed coffee
3/4 cup sugar
1/4 cup chocolate liqueur
For the cream gelatin
4 large egg whites
1/2 cup granulated sugar
4 cups heavy cream
2 envelopes of white gelatin (24 g), unsweetened
1/2 cup water
2 teaspoons vanilla extract
Prepare the coffee gelatin: mix the gelatin with water and let it hydrate for a few minutes
Heat it gently, stirring constantly, until the gelatin dissolves completely
Mix in the brewed coffee, dissolved gelatin, and chocolate liqueur
Pour into a medium-sized mold, about 2 cm high
Refrigerate until firm
Prepare the cream gelatin: beat the egg whites with sugar until pale yellow
Heat the heavy cream to the point of simmering (when small bubbles form on the sides of the pot), then add it to the egg mixture
Stir well and return the pot to heat, stirring constantly, until thickened slightly
Powder the gelatin over water and let it hydrate for a few minutes
Heat gently, stirring constantly, until the gelatin dissolves completely
Combine with the coffee gelatin, vanilla extract, and dissolved gelatin
Mix well and transfer to a glass or metal bowl
Place the bowl on a bath of water and ice, stirring occasionally, until the gelatin thickens
Cut the coffee gelatin into squares and combine with the cream gelatin
Mix carefully and pour into a 22 cm diameter mold with a hole in the center
Refrigerate until firm
Unmold and serve
(182 calories per serving)
