3 tablespoons of unflavored gelatin, white
3 cups of cold water (720 ml)
4 tablespoons of instant coffee
1 1/2 cups of powdered sugar (270 g)
3 cups of heavy cream or 3 cans of heavy cream with the serum removed
Coffee grounds (for garnish)
3 tablespoons of unflavored gelatin, white
3 cups of cold water (720 ml)
4 tablespoons of instant coffee
1 1/2 cups of powdered sugar (270 g)
3 cups of heavy cream or 3 cans of heavy cream with the serum removed
Coffee grounds (for garnish)
In a medium saucepan, sprinkle the gelatin over half of the cold water and let it hydrate for a few minutes
Add the coffee
Bring to low heat, stirring constantly, until the gelatin has dissolved completely
Remove from heat, add the powdered sugar, and mix well
Add the remaining cold water and stir
Set aside
If using heavy cream, whip it until it forms soft peaks and set aside
If using canned heavy cream, simply remove the serum
Set aside
Place the coffee mixture in a bowl over ice
Stir until thickened to a consistency similar to that of raw egg whites
Add the heavy cream and mix carefully
Pour into a decorative mold with capacity for 10 cups, lightly oiled with oil
Refrigerate for about 1 hour or until firm
Unmold and garnish with coffee grounds
230 calories per serving
Note: 1
To remove the serum from canned heavy cream more easily, leave it in the refrigerator for a few 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 the heavier portion of the cream (the fat) rises to the top with cooling
2
Oil the mold with a neutral-tasting oil or an oil commonly used in confectionery, such as walnut, almond, or pistachio oil.
