This coffee dessert is a cold cream of whipped heavy cream with coffee, gelatin, and sugar, one of the traditional desserts of Quindío, in Colombia’s Coffee Region.
It takes minutes to make and sets in the fridge, so it’s a practical way to end a meal with the flavor of coffee.
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Colombian Coffee Dessert
- Prep Time: 15 minutes
- Total Time: 2 hours 15 minutes
- Yield: 6 to 8 servings
- Category: Dessert
- Cuisine: Colombian
Ingredients
- 2½ cups of heavy cream
- 2 tablespoons of instant coffee
- 1 cup of hot water
- 1 packet of unflavored gelatin
- ¾ cup of sugar
Preparation
- Dissolve the coffee and gelatin, dissolve the instant coffee in the cup of hot water, and dissolve the gelatin and sugar in that mixture.
- Whip and combine, whip the cream and fold in the coffee with the gelatin and sugar; beat everything well.
- Chill, pour the mixture into a mold and refrigerate it for a couple of hours.
- Serve, before serving, beat the cream a little so it regains its smooth texture.
Tips
- Dissolve the gelatin well in the hot coffee so there are no lumps.
- Beat the cream again just before serving to restore its texture.
How to serve
Serve it cold, in glasses or slices from the mold.
Recommended pairings
- Colombian coffee
- Cookies
Did you know?
The Gran libro de la cocina colombiana, published by Colombia’s Ministry of Culture, records this coffee cream as a recipe from Quindío.
Frequently Asked Questions
Instant coffee, 2 tablespoons dissolved in a cup of hot water.
A couple of hours, until it sets.
6 to 8 servings.
