1. Mix cream, milk and sugar in a pot and bring to simmering, stirring to dissolve sugar. 2. Remove from stove and stir in the liquid coffee and vanilla. 3. Soak the gelatine in a bowl of cold water for 5 minutes til squidgy and soft, then drain and squeeze. 4. Whisk the gelating into the cream til dissolved and allow to cool. 5. Rinse four 125ml ramekins with cold water and just shake dry, then strain the cream mix into each. Refrigerate at least 4 hours. 6. To serve, run a knife round the edge, invert onto plate, drizzle with liqueur ( however much you like! ) and scatter with coffee granules. ---------------------------------------------------------------------------
Nutrition
Ingredients
