Jellied Cappuccino Creams for Verrines

Cool and smooth, cappuccino creams are a satisfying ending to any meal.

1 small orange wedge, or 1 tbsp orange juice

1 tbsp unflavoured gelatin

¹⁄₄ cup sugar

1 tbsp pure cocoa

1 tbsp instant coffee

1 cup water

¹⁄₂ cup light cream

¹⁄₄ cup whipping cream

6 mocha beans

Combine gelatin with sugar, pure cocoa, coffee, water and Cinnamon in Multipurpose Pot - 8 cup. Stir in cream. Heat over low until gelatin is dissolved, about 5 minutes. Refrigerate for 5 minutes.
Stir, then pour into prepared verrines. Refrigerate for approximately 2 hours, until set.
Whip cream. Top each verrine with a small dollop and finish with a Mocha Bean.

Per serving: Calories 0, Fat 0 g (Saturated 0 g, Trans 0 g), Cholesterol 0 mg, Sodium 0 mg, Carbohydrate 0 g (Fibre 0 g, Sugars 0 g), Protein 0 g.

Cinnamon

Multipurpose Pot - 8 Cup