- Combine the coffee and 25g (1oz) sugar in a small saucepan and stir until the sugar is dissolved. Simmer for 1-2 minutes until syrupy. Pour into small glasses and allow to cool.
- Heat the cream, remaining sugar and vanilla pod in a pan until almost boiling, but do not allow to boil. Discard the vanilla pod and cool the mixture.
- Beat the cream cheese until smooth and then gradually add the cream mixture and gelatine. Spoon into the glasses and chill for 2-3 hours until set.
Try coffee in your dessert, instead of afterwards...
60ml (2 1/4fl.oz) strong espresso, e.g. Carte Noire N°9 Intense 50g (2oz) caster sugar 200ml (7fl.oz) whipping cream Half a vanilla pod, split, or 1 tsp vanilla essence 225g (7 1/2 oz) low fat cream cheese 1 tsp powdered gelatine dissolved in 1 tbsp boiling water
Time: 15 minutes, plus several hours chilling Serves: 16 Nutrition: n/a