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Recipe of Rompope Gelatin with Coffee Frost
Oikos
Oikos

Oikos

Recipe of Rompope Gelatin with Coffee Frost
Oikos
Oikos

Oikos

Recipe of Rompope Gelatin with Coffee Frost
Oikos
Oikos

Oikos

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Recipe of Rompope Gelatin with Coffee Frost
Recipe

Rompope Gelatin with Coffee Frost

1h 20 mins
Low
165
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This eggnog gelatin is not the classic one, as it is made with the creamy Oikos® Natural. In addition, it is accompanied with a creamy coffee and chocolate Danette® that make it perfect match.
Learn more about Oikos

Ingredients

8 portions
  • 1 Yoghurt Natural Oikos®, (440 g), for gelatin
  • 1/2 cups eggnog, for gelatin
  • 1/2 cups sugar, (optional), for gelatin
  • 1 on gelatin, (7 g) hydrated, for gelatin
  • 4 Chocolate Danette® Custard, (100 gc / u)
  • 1 tablespoon instant coffee
  • enough Chocolate chips, to decorate

Preparation

For gelatin, blend all the ingredients until a homogeneous and smooth mixture is obtained.
Pour into small glasses or glasses filling ¾ of these. Refrigerate about 40 minutes to 1 hour or until set.
For the creamy, in a bowl, mix the Danette® Chocolate Custard with the soluble coffee. Fill the glasses and decorate with the chocolate chips.

PRESENTATION

Garnish with grated chocolate shavings.

TIPS

You can use coconut yoghurt instead of natural.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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