Coffee is one of the key ingredients that highlight Colombian cuisine. Although it's most commonly consumed in aguapanela, water, or milk, it can also be used in various savory and sweet recipes because it lends a unique aroma and flavor.
This recipe is a great accompaniment for lunch or dinner, and if you wish to share it with children, you can replace the coffee with another ingredient, such as chocolate or fruit. In my home, it's very common to prepare it during special moments when family or friends come over.
This coffee dessert is prepared quickly and easily; it just needs to rest for several hours in the refrigerator to achieve the right consistency to serve. Its texture is smooth, and every spoonful delights the palate, thanks to its intense flavor.
I invite you to find the perfect moment to make and enjoy it because I'm sure you'll love it.
Which type of coffee is best for this dessert?
For this delightful Colombian coffee dessert, it's preferable to use instant coffee powder. The recipe calls for one tablespoon of instant coffee, which provides the signature coffee taste without altering the dessert's texture.
How can I prevent the gelatin from forming lumps in the mixture?
To prevent lumps in the gelatin, first hydrate it in water and then simmer it on low heat, stirring constantly. Ensure not to boil the mixture, as this might cause the gelatin to lose its setting ability. Once dissolved, remove from heat and set it aside to add to the dessert mixture later.
Tips for achieving the perfect consistency in the coffee dessert
- Make sure the gelatin is thoroughly dissolved before adding it to the blender mixture.
- Blend all the ingredients on the lowest setting to avoid incorporating too much air into the mixture.
- Chill the dessert for at least one hour or until it's well set.
Common mistakes when making the coffee dessert
- Not hydrating the gelatin correctly, leading to lumps or uneven consistency.
- Blending the mixture on high speed, which can introduce air bubbles and affect the dessert's texture.
- Not chilling the dessert long enough, resulting in a too-soft consistency.
Similar recipes
If you like this coffee dessert, we recommend trying other Colombian recipes that also use dairy ingredients and have similar textures, such as:
- Three-milk dessert: A moist and fluffy dessert that combines three types of milk, including condensed milk and heavy cream.
- Natas dessert: A delicious traditional Colombian dessert made from milk and sugar, slow-cooked until it reaches a creamy and smooth texture.
- Coconut flan: A rich and smooth egg flan with a tropical touch of grated coconut.
This coffee dessert is easy to make and can be enjoyed on any occasion. By following the provided tips and avoiding common mistakes, you can achieve a dessert with a perfect texture and flavor. Don't hesitate to try other similar Colombian recipes, known for their dairy ingredients and delightful textures.
📖 Recipe
Ingredients
- 1 cup milk
- 2 cups heavy cream
- ½ cup condensed milk
- 1 tablespoon instant coffee
- 3 tablespoons unflavored gelatin
- ½ cup water
Instructions
- Hydrate the gelatin in half a cup of water, bring to a gentle heat, and stir to prevent lump formation. Remove from heat and set aside.
- In a blender, combine the milk, heavy cream, condensed milk, and coffee.
- Start blending on the lowest speed and slowly incorporate the prepared unflavored gelatin mixture.
- Pour the mixture into a baking dish or single-serving mold.
- Refrigerate for about an hour or until the mixture has set.
- Serve in small portions and garnish by sprinkling a small amount of coffee on top or with a delicious sauce.
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