Oil (for greasing)
1 envelope of unsalted gelatin (12 g), colorless
1 1/4 cup of water (300 ml)
1 cup of sugar (180 g)
2 tablespoons of soluble coffee
4 large scoops of crunchy ice cream (300 g)
Oil (for greasing)
1 envelope of unsalted gelatin (12 g), colorless
1 1/4 cup of water (300 ml)
1 cup of sugar (180 g)
2 tablespoons of soluble coffee
4 large scoops of crunchy ice cream (300 g)
Grease a rectangular mold with oil, 18 cm x 18 cm. Reserve
In a small bowl, sprinkle the gelatin over 1/4 cup of water (60 ml), mixing with a fork
Let it hydrate for about 5 minutes
In a small saucepan, cook the sugar in medium heat, stirring constantly with a wooden spoon, until completely dissolved and caramelized (approximately 2 minutes)
At this point, mix the 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 the jellied dessert into small cubes
Arrange the scoops of ice cream in the center of four plates
Surround with the small cubes of jellied dessert
Serve immediately
339 calories per serving
