2 tablespoons of unflavored white gelatin
1 cup of cold water
3 tablespoons of soluble coffee
1 cup of sugar
1 cup of cold water
2 cups of fresh cream or 2 cans of cream
2 tablespoons of unflavored white gelatin
1 cup of cold water
3 tablespoons of soluble coffee
1 cup of sugar
1 cup of cold water
2 cups of fresh cream or 2 cans of cream
In a saucepan, soften the gelatin in cold water and let it sit for a few minutes
Add the coffee
Heat over low heat, stirring constantly, until the gelatin has dissolved well
Remove from heat, add sugar and stir well
Add cold water, mixing well. Reserve
If using fresh cream, whip it until it forms soft peaks and reserve
If using canned cream, simply remove the serum
Place the coffee mixture on a dish with ice and water
Stir constantly until it thickens slightly and has the consistency of egg whites without whipping
Add to cream and mix carefully
Pour into a decorative mold with capacity for 7 cups, lightly greased with oil
Refrigerate until firm
Unmold and garnish with coffee grinds.
