Vegetable Oil (for greasing)
1 envelope of unflavored gelatin, colorless (12 g)
1 1/4 cup of water (300 ml)
1 cup of granulated sugar (180 g)
2 tablespoons of strong brewed coffee
4 large balls of crunchy ice cream (300 g)
Vegetable Oil (for greasing)
1 envelope of unflavored gelatin, colorless (12 g)
1 1/4 cup of water (300 ml)
1 cup of granulated sugar (180 g)
2 tablespoons of strong brewed coffee
4 large balls of crunchy ice cream (300 g)
Grease a 18 cm square mold with vegetable oil. Reserve
In a small bowl, sprinkle the gelatin over 1/4 cup of water (60 ml), stirring with a fork
Let it hydrate for about 5 minutes
In a small saucepan, cook the sugar over medium heat, stirring constantly with a wooden spoon, until it dissolves and turns golden brown (approximately 2 minutes)
Set aside
Mix the brewed coffee with the remaining water
Add to the saucepan and stir until the caramel dissolves (approximately 3 minutes)
Add the reserved gelatin and let it dissolve, stirring occasionally (approximately 2 minutes)
Transfer to the prepared mold, cover with plastic wrap, and refrigerate until firm (about 2 hours)
Cut into small cubes
Place the ice cream balls in the center of four plates
Arrange the gelatin cubes around them
Serve immediately
339 calories per serving
