| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
6 |
Servings |
INGREDIENTS
| 1 |
|
Unflavored gelatin, 2 1/2 |
|
|
Ts |
| 3 |
t |
Instant coffee granules |
| 2 1/2 |
|
Cold water |
| 1 |
|
Kahulua or other coffee |
|
|
Liqu |
| 1/4 |
|
Sugar |
INSTRUCTIONS
In a small bowl, sprinkle the gelatin over 1/2 cup of the water and
let stand for 5 min or until absorbed. Meanwhile, place the remaining
water and the sugar and instant coffee in a saucepan over med heat.
Cook, stirring, until the sugar dissolves. Add the coffee liqueur and
stir to combine. Pour the mixture into lightly greased individual
molds or into a lightly greased 4 cup mold, Let cool slightly and
refrigerate for 3 hours or until the gelatin is firm. Unmold the
gelatin and garnish each serving with a dolllop of whipped creme, a
marashino cherry and a mint leaf. Recipe By : From:
Date: File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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