Boil the water in a pot, then add the sugar and coffee. Cook over low heat.
Hydrate the gelatin with the water, mix well, and let it rest for a few minutes. Then, microwave for about 2 minutes or until it becomes liquid and lump-free.
Add the hydrated gelatin to the coffee mixture, remove from heat, and pour into a mold. Refrigerate until set.
Blend the condensed milk, cream cheese, vanilla, and rompope.
Remove from the refrigerator, unmold, and cut into small cubes. Place the gelatin cubes in a deep dish and add the sauce, cover, and refrigerate for 4 hours.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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