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Gelo di Caffè

featured image caffè article
gelo di caffè

Caffè al cucchiaio

Caffè per tutti. After watermelon, tangerine and lemon, another jelly recipe. The adding of cinnamon is fundamental. Just make sure to sift the pieces out. 

The easiest way is to brew coffee with a moka pot. Capsule coffee does the trick. Drip coffee instead doesn’t. 

  • Prep Time 15 Minutes
  • Cook Time 30 Minutes
  • Total Time 45 Minutes
  • Serves 4 People
  • Calories 100 kcal

Ingredients

  • 250 ml of coffee (caffè espresso)
  • 150 ml of water
  • 80 grams of sugar
  • 40 of corn starch
  • 1 stick of cinnamon
  • bitter cocoa

Instructions

  1. Brew yourself 250 ml of 'caffè espresso'
  2. Add the broken cinnamon stick and sugar
  3. Let the liquid cool down, then filter
  4. Reheat the liquid over a slow fire
  5. Just before boiling, pour some of the liquid in a cup
  6. Add the starch and mix till smooth
  7. Slowly add the starched coffee to the rest and stir
  8. Let the liquid cool down a bit before pouring it in in moulds
  9. Let it set for about three hours in the fridge. Dust with cacoa

Notes

Gelo di caffè is not a difficult recipe to execute though the result is monumental. Cream goes very well with this dessert. Taste and chromatic-wise. You could add some coffee liquid or amaro. When doing so, cut down on the sugar.Gelo di caffè goes well with blancmange. Layered if you have time and patience. One next to the other is more than acceptable.

More 'recipe' articles

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Further more

Vini Cassarà - Kilim
Frolla Divina cookies, three categories
Feudo Mondello
Vini Cassarà - Sicilian Mastery

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