Rompope Jelly with Coffee Frosting
Oikos
This rompope jelly is not the classic one, as it is made with creamy Oikos® Natural. Additionally, it is accompanied by a coffee cream and Danette® chocolate that match perfectly.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 1 Oikos® plain Greek yogurt, (440 g), for the jelly
  • 1/2 cups rompope, for the jelly
  • 1/2 cups sugar , (optional), for the jelly
  • 1 envelope unflavored gelatin powder, (7 g) hydrated, for the jelly
  • 4 Danette® Chocolate Custard, (100 g each)
  • 1 tablespoon instant coffee
  • chocolate shavings, for decorating
Preparation
1h 20 mins
0 mins
Low
  • For the jelly, blend all the ingredients until you obtain a smooth and homogeneous mixture.
  • Pour into small cups or glasses, filling them ¾ full. Refrigerate for approximately 40 minutes to 1 hour or until set.
  • For the cream, in a bowl, mix the Danette® Chocolate Custard with the instant coffee. Fill the small cups and decorate with chocolate shavings.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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