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Recipe of Rompope Gelatin with Coffee Frost
Oikos

Oikos

Recipe of Rompope Gelatin with Coffee Frost
Oikos

Oikos

Recipe of Rompope Gelatin with Coffee Frost
Oikos

Oikos

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Recipe of Rompope Gelatin with Coffee Frost
Recipe

Rompope Gelatin with Coffee Frost

1h 20 mins
Low
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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 Oikos® plain yogurt, (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 Danette® Chocolate Custard, (100 gc / u)
  • 1 tablespoon instant coffee
  • chocolate shavings, 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

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
128
kcal
6.4%
Carbohydrate, by difference
22.4
g
7.47%
Protein
3.5
g
7%
Total lipid (fat)
2.8
g
4.31%
100
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Provided by USDA
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