marsha-tbay
Well-known member
If you love the flavors of coffee and cinnamon with an accent of chocolate, this cloudlike dessert is for you. Start cappuccino cream 3 to 4 hours before serving, or up to a day before, as it must chill.
This dessert makes 7 servings. They are not pound packers.
1 envelope unflavord gelatin
1/4 c plus 2 tbsp sugar
2 c skim or low fat milk
2 eggs, separated
1 tsp instant espresso coffee
2 tsp Tia Mari or other coffee-flavored liquer
2 tbsp semisweet chocolate chips, pulverized in a food processor
3 tbsp finely chopped walnuts
7 thin cinnamon sticks for garnish (optional)
grated unsweetened chocolate for garnish (optional)
Combine the gelatin and sugar in a 2-1/2 qt saucepan, set aside.
Beat together the milk, egg yolks and coffee in a 1 qt bowl until frothy. Stir into the gelatin saucepan.
Cook mixture over low heat for about 7 minutes,
stirring constantly. It will thicken very slightly. Remove from heat and transfer back into the 1 qt bowl. Stir in liquer and chill until the mixture mounds when dropped from a spoon, about 1-1/2 to 2 hours.
If the coffee mixture has jellied, beat it to make it smooth. Stir in the pulverized chocolate chips.
Beat egg whites until stiff, then fold into the coffee mixture. Divide the cappucino cream among 7 champagne glasses, sprinkle with nuts, and chill for 2 to 3 hours or overnight. To serve, garnish with a cinnamon stick and a dusting of grated chocolate, if you wish.
This dessert makes 7 servings. They are not pound packers.
1 envelope unflavord gelatin
1/4 c plus 2 tbsp sugar
2 c skim or low fat milk
2 eggs, separated
1 tsp instant espresso coffee
2 tsp Tia Mari or other coffee-flavored liquer
2 tbsp semisweet chocolate chips, pulverized in a food processor
3 tbsp finely chopped walnuts
7 thin cinnamon sticks for garnish (optional)
grated unsweetened chocolate for garnish (optional)
Combine the gelatin and sugar in a 2-1/2 qt saucepan, set aside.
Beat together the milk, egg yolks and coffee in a 1 qt bowl until frothy. Stir into the gelatin saucepan.
Cook mixture over low heat for about 7 minutes,
stirring constantly. It will thicken very slightly. Remove from heat and transfer back into the 1 qt bowl. Stir in liquer and chill until the mixture mounds when dropped from a spoon, about 1-1/2 to 2 hours.
If the coffee mixture has jellied, beat it to make it smooth. Stir in the pulverized chocolate chips.
Beat egg whites until stiff, then fold into the coffee mixture. Divide the cappucino cream among 7 champagne glasses, sprinkle with nuts, and chill for 2 to 3 hours or overnight. To serve, garnish with a cinnamon stick and a dusting of grated chocolate, if you wish.