Name: Rompope Jelly with Coffee Frosting
Prep time: 80 min
Yield: 8
Cuisine: Mexicana
Ingredients: 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

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.

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