Coffee Gelatin

by V & V Supremo Foods, Inc.

3.80

2 Hours, 30 Min

Servings

ingredients

Coffee Gelatin is for all the Coffee Lover’s out there. This is an elegant dessert for parties that features our Supremo® sour cream and the aromatic flavors of coffee and toasted pecans.

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Ingredients

2 envelopes (¼ oz. each)

unflavored gelatin

2 envelopes (¼ oz. each) unflavored gelatin
3 Tbsp.

Instant coffee

3 Tbsp. Instant coffee
15 oz.

Supremo® Brand Mexican Sour Cream from V&V SUPREMO®

15 oz. Supremo® Brand Mexican Sour Cream from V&V SUPREMO®
1¼ cups

granulated sugar

1¼ cups granulated sugar
½ Tbsp.

Brandy

½ Tbsp. Brandy
½ cup

pecans, toasted, finely chopped

½ cup pecans, toasted, finely chopped
Cooking spray

Cooking spray

Garnish

16 whole

pecans, toasted (optional)

4 Steps to complete

1

Place 1 cup cold water in a small microwave proof bowl. Sprinkle gelatin over water. Let stand for 1 minute. Place in microwave for 1 minute. Set aside.
2

Place 1/3 cup hot water in a medium bowl, add instant coffee and whisk until dissolved. Whisk in sour cream and add the sugar. Continue whisking until fully dissolved. Whisk in brandy, chopped pecans and gelatin until well incorporated.
3

Coat a 9 x 2 round metal cake pan with cooking spray. Pour mixture into pan. Refrigerate for at least 2 hours before serving.
4

Carefully unmold onto a big serving plate, slice into 16 pieces, and top each slice with whole pecan if desired. Perfect dessert to enjoy after dinner.

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Recipe by: V&V Supremo Foods, Inc.

From: Chicago, IL

Total Time :

2 Hours, 30 Min
Ingredients :

8

INGREDIENTS:

2 envelopes (¼ oz. each) unflavored gelatin
3 Tbsp. Instant coffee
15 oz. Supremo® Brand Mexican Sour Cream from V&V SUPREMO®
1¼ cups granulated sugar
½ Tbsp. Brandy
½ cup pecans, toasted, finely chopped
Cooking spray

Garnish

16 whole pecans, toasted (optional)

DIRECTIONS:

1. Place 1 cup cold water in a small microwave proof bowl. Sprinkle gelatin over water. Let stand for 1 minute. Place in microwave for 1 minute. Set aside.
2. Place 1/3 cup hot water in a medium bowl, add instant coffee and whisk until dissolved. Whisk in sour cream and add the sugar. Continue whisking until fully dissolved. Whisk in brandy, chopped pecans and gelatin until well incorporated.
3. Coat a 9 x 2 round metal cake pan with cooking spray. Pour mixture into pan. Refrigerate for at least 2 hours before serving.
4. Carefully unmold onto a big serving plate, slice into 16 pieces, and top each slice with whole pecan if desired. Perfect dessert to enjoy after dinner.

Coffee Gelatin

Notes: