Coffee Dessert (Postre de Café)

No ratings yet

A set dessert of cream, milk and condensed milk flavoured with instant coffee and held with gelatine. It takes ten minutes to make and just over an hour in the fridge. Serves six.

Prep Time20

Cook Time2

Setting1

Total Time1 22

Course: Dessert

Cuisine: Colombian

Keyword: coffee dessert

Servings:

Calories: 226kcal

Author: Angela Giraldo

Ingredients

2 cups heavy cream cold
1 cup milk
½ cup condensed milk
1 tablespoon instant coffee
3 tablespoons unflavored gelatin a firm set: it slices
½ cup water for the gelatine

Instructions

Hydrate the gelatin in half a cup of water, warm it gently and stir so it does not go lumpy. Take it off the heat and let it cool for a minute.
In a blender, combine the milk, the heavy cream, the condensed milk and the coffee.
Start blending on the lowest speed and pour the dissolved gelatin in slowly, in a thin stream.
Pour the mixture into a dish or into individual moulds.
Refrigerate for about an hour, until it has set.
Serve in small portions, with a little coffee sprinkled over the top or a sauce alongside.

Notes

Let the gelatine cool for a minute before it goes into the blender. Poured in hot onto two cups of cold cream it sets the instant it lands, leaving fine rubbery threads suspended through the dessert, and no amount of blending afterwards removes them. A thin stream on the lowest speed is the other half of the same precaution. Three tablespoons of gelatine in four cups of liquid is a firm set: this holds its shape and slices, which is what the last step assumes when it says to serve it in small portions. If you want something softer to eat with a spoon from a glass, two tablespoons is enough. Instant coffee rather than brewed. A tablespoon of powder dissolves into the cold mixture and gives a strong, even coffee flavour without adding liquid, and adding brewed coffee instead would thin the whole thing.

Nutrition