Coffee dessert
Serves 1
Directions
- 1Combine cookie crumbs and melted butter and mix well.
- 2Combine cookie crumbs and melted butter and mix well.
- 3Combine cookie crumbs and melted butter and mix well.
- 4Pour the mixture into a mold.
- 5Pour the mixture into a mold.
- 6Pour the mixture into a mold.
- 7Press firmly and freeze for 10 minutes.
- 8Press firmly and freeze for 10 minutes.
- 9Press firmly and freeze for 10 minutes.
- 10Mix cream cheese and sugar until smooth.
- 11Mix cream cheese and sugar until smooth.
- 12Mix cream cheese and sugar until smooth.
- 13Add gelatin sheets to hot milk and stir until dissolved.
- 14Add gelatin sheets to hot milk and stir until dissolved.
- 15Add gelatin sheets to hot milk and stir until dissolved.
- 16Pour gelatin and milk mixture into the cream cheese mixture and mix well.
- 17Pour gelatin and milk mixture into the cream cheese mixture and mix well.
- 18Pour gelatin and milk mixture into the cream cheese mixture and mix well.
- 19Add coffee liquid and mix well.
- 20Add coffee liquid and mix well.
- 21Add coffee liquid and mix well.
- 22Add light cream and mix until smooth.
- 23Add light cream and mix until smooth.
- 24Add light cream and mix until smooth.
- 25Pour the mixture into the mold and freeze for 25 minutes.
- 26Pour the mixture into the mold and freeze for 25 minutes.
- 27Pour the mixture into the mold and freeze for 25 minutes.
- 28Add gelatin sheets to hot coffee liquid and stir until dissolved.
- 29Add gelatin sheets to hot coffee liquid and stir until dissolved.
- 30Add gelatin sheets to hot coffee liquid and stir until dissolved.
- 31Pour over the mousse surface and refrigerate until set.
- 32Pour over the mousse surface and refrigerate until set.
- 33Pour over the mousse surface and refrigerate until set.
Ingredients
- 65 g cookie crumbs
- 65 g cookie crumbs
- 65 g cookie crumbs
- 30 g butter
- 30 g butter
- 30 g butter
- 240 g cream cheese
- 240 g cream cheese
- 240 g cream cheese
- 30 g sugar
- 30 g sugar
- 30 g sugar
- 35 g hot milk
- 35 g hot milk
- 35 g hot milk
- 10 g gelatin sheets
- 10 g gelatin sheets
- 10 g gelatin sheets
- 40 g coffee liquid
- 40 g coffee liquid
- 40 g coffee liquid
- 140 g light cream
- 140 g light cream
- 140 g light cream
- 35 g hot coffee liquid
- 35 g hot coffee liquid
- 35 g hot coffee liquid
- 4 g gelatin sheets
- 4 g gelatin sheets
- 4 g gelatin sheets
Equipment
bowlspatulasquare mold