Unflavored gelatin binds this creamy dessert flavored with coffee, cocoa, anise liqueur and cinnamon. Chill in cappuccino cups for a fun presentation.
What You Need
Original recipe yields 6 servings
1 env. KNOX Unflavored Gelatine
1/4 cup cold water
2 Tbsp. instant espresso
2 cups half-and-half
1/2 cup sugar
2 Tbsp. unsweetened cocoa powder
2 Tbsp. anise-flavored liqueur
1/2 tsp. ground cinnamon
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Please use alcohol responsibly.
Let's Make It
Sprinkle gelatine over cold water in small saucepan; let stand 1 min. Cook on low heat 3 min. or until gelatine is dissolved, stirring constantly. Add instant espresso; cook until espresso is dissolved, stirring constantly. Remove from heat.
Place half-and-half, sugar, cocoa powder, liqueur and cinnamon in blender or food processor container; cover. Blend until smooth. Gradually add gelatine mixture through feed tube at top of blender, mixing well after each addition. Pour evenly into six cappuccino mugs or dessert dishes.
Refrigerate 2 hours or until set. Store in refrigerator.
With their built-in portion control, this espresso dessert makes a great treat!
Garnish each serving with ground cinnamon and a cinnamon stick.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 6g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 6 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.