3 Gelatin Sheets
13 1/2 fl. oz. Heavy Cream
2 1/2 fl. oz. Whole Milk
3 1/2 oz. sugar
1 3/4 oz. espresso powder
1. Place gelatin in a bowl with cold water for 5-10 minutes
2. Place the cream, milk, sugar, and espresso into a heavy bottomed pot. Bring to a simmer then immediately remove from heat
3. Squeeze excess water out of gelatin and stir into hot cream. Stir until completely dissolved. Allow to cool slightly
4. Fill container to desired level using a label
5. Chill overnight
"People who love to eat are always the best people."
My name's Abby. I am a recent Iowa Culinary Institute graduate, current owner of a small online bakery, and personal assistant to a pretty cool realtor. All in all life is busy, but the kitchen never changes, so join me as we Take on the Kitchen!