Active Time
10 MIN
Total Time
3 HR
Yield
Serves : 4
© Dana Gallagher

How to Make It

Step 1    

In a medium bowl, sprinkle the gelatin over the water and let stand for 5 minutes. Add the espresso and 1/4 cup of the sugar and stir until thoroughly dissolved. Pour into four 1/2-cup molds or a loaf pan, cover with plastic wrap and refrigerate until set, 2 to 3 hours.

Step 2    

Meanwhile, in another bowl, whip the cream with the remaining 2 tablespoons of sugar until it holds soft peaks.

Step 3    

Dip the molds in warm water and turn the desserts out onto plates or cut the gelatin into 1-inch squares and mound in wineglasses or bowls. Garnish each serving with whipped cream and sprinkle with ground coffee.

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