Espresso Dessert

1. 1

   Sprinkle gelatine over cold water in small saucepan; let stand 1 min.

2. 2

   Cook on low heat 3 min.

3. 3

   or until gelatine is dissolved, stirring constantly.

4. 4

   Add instant espresso; cook until espresso is dissolved, stirring constantly.

5. 5

   Remove from heat.

6. 6

   Place half-and-half, sugar, cocoa powder, liqueur and cinnamon in blender or food processor container; cover.

7. 7

   Blend until smooth.

8. 8

   Gradually add gelatine mixture through feed tube at top of blender, mixing well after each addition.

9. 9

   Pour evenly into six cappuccino mugs or dessert dishes.

10. 10

    Refrigerate 2 hours or until set.

11. 11

    Store in refrigerator.

* Per serving · 4 servings · Values may vary.

No additional tips available.