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    Cafe Blanc Coffee Gelatin Dessert


    Source of Recipe


    Cafe Blanc, Posted in L.A. Times 1990

    List of Ingredients





    1 envelope unflavored gelatin
    1/4 cup cold, strong coffee
    2 cups hot strong coffee
    2 tablespoons sugar, or to taste
    1 dash ground cinnamon
    1 tbl. coffee liqueur, optional -- (1 to 2)
    1/2 cup frozen cool whip or whipped cream

    Recipe



    Sprinkle gelatin over cold coffee and let stand 5 minutes. Combine hot coffee and sugar and stir into gelatin until gelatin is dissolved. Stir in cinnamon and liqueur. Cool to room temperature. Spoon frozen whipped topping into small electric mixer bowl along with coffee mixture and beat at high speed. Cool mixture until it mounds slightly when dropped from spoon. Spoon into 4-ounce tulip Champagne or sherbet glasses. Serve with whipped topping or sprinkle lightly with mixture of instant coffee powder and sugar, if desired. Makes 4 servings. Note: Coffee liqueur can be added as part of cold coffee to dissolve gelatin.

 

 

 

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