Iced Coffee and Coffee Cream Recipe

Two special recipes with coffee. A gift for coffee lovers.

Iced coffee

Ingredients

• 1 cup of cold, ready-made coffee
• 1 teaspoon unflavored gelatin
• 1 can of whey-free cream
• 6 tablespoons of sugar
• Whipped cream to taste

Preparation Mode

1. Hydrate the gelatin in coffee and dissolve it in a bain-marie.
2. In a blender, beat the dissolved gelatin with the cream and sugar.
3. Place in glasses or bowls.
4. Decorate with whipped cream and refrigerate for at least an hour.

Mom Tips

When the can of cream has been standing for a while, just turn it upside down, make two holes and the whey will flow out. The serum is always deposited at the bottom of the can.

Yield of iced coffee is 2 servings.

Coffee cream

Ingredients

• 2 tablespoons unflavored gelatin powder
• ¼ cup (tea) of cold water
• ½ cup of hot strong coffee
• 4 tablespoons of sugar
• 200 grams of chopped semi-sweet chocolate
• 1 cup (tea) whey-free cream
• 1 cup crushed ice

Preparation Mode

1. In the blender, add the water, gelatin and let it hydrate for 3 minutes.
2. Add the hot coffee and blend for 30 seconds.
3. Add the sugar, chocolate and beat some more.
4. Without stopping beating, add the cream, ice and beat until you get a very homogeneous mixture.
5. Pour into glasses or bowls and refrigerate for at least an hour.

Mom Tips

If you prefer, serve with topping blended in a blender: blend ½ cup of hot strong coffee, 2 tablespoons of milk, 3 tablespoons of sugar and 150 grams of chopped semi-sweet chocolate. Use hot or cold over coffee cream.

Approximate cream yield is 5 servings.