Serves: 4
Total Calories: 500
1 In a medium saucepan, stir together the gelatin and sugar. Add the water and cook over medium heat, stirring constantly, until the gelatin is completely dissolved, about 3 minutes. Do not allow the mixture to boil.
2 Remove from the heat. Stir in the instant coffee. Pour the mixture into a 1-quart mold. Cover and chill until set, 4 hours up to overnight.
3 When ready to serve, fill a bowl with warm water and dip the mold into the water for 30 seconds. Run a small knife around the sides. Lay a plate over the mold, and holding them together, invert them so the gelatin transfers to the plate.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Espresso Gelatin recipe is from the Cook'n in Italy Cookbook. Download this Cookbook today.
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