Estimated Nutrition (whole recipe, rough)
Counts 4 of 8 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Gelatin | 1 envelope (7g) | 23 |
| Water | not in our table | 0 |
| Coffee | not in our table | 0 |
| Peppermint | not in our table | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (1 ounce) package unflavored gelatin
- 4 cups water
- 2 tablespoons instant coffee
- ½ cup sugar, brown only
- 1 (14 ounces) can sweetened condensed milk
- 1 (12.8 ounces) can table cream
- peppermint syrup, optional
Directions
In a saucepot, bring 3 cups of water to a boil. Add coffee and sugar and stir until dissolved.
In a large bowl, sprinkle the gelatin on the remaining 1 cup of cold water and let stand for about 1 minute or until powder begins to bloom.
Gradually add the 3 cups of boiling coffee and stir constantly for about 2 to 3 minutes or until gelatin is completely dissolved and no granules are visible. Pour mixture into a lightly greased baking dish.
Allow to completely cool, cover, and refrigerate for about 2 to 3 hours or until completely set. Cut into 1-inch cubes and divide into serving cups.
In a bowl, combine condensed milk and table cream. Stir until blended. Pour into the cups over coffee jelly. Serve cold with other desserts. Lightly pour with the peppermint syrup, if desired.
Category:Coffee Recipes
Category:Brown sugar Recipes
Category:Milk and cream Recipes
Category:World Recipes
Category:Dessert Recipes
Category:Vegan Recipes
Category:Vegan dessert Recipes
Category:Quick and Easy Desserts
Category:Quick and Easy Recipes