CAPPUCCINO ALLA CREMA

Prep:
Cook: 
Chill:

1. Combine gelatine, sugar, coffee,
   cocoa and cinnamon in a small
   saucepan. Stir in 1 cup (250 mL)
   of the cold cream and eggs; let
   stand 1 minute.  Stir over low
   heat until gelatine is completely
   dissolved and mixture is slightly
   thickened, about 5 minutes.
   Remove from heat. 

2. Chill until mixture is the consistency of unbeaten egg whites, about 30 minutes; stir occasionally. 

3. Place mixture in blender container; process until smooth.  With machine running, gradually add remaining cream and liqueur through feed cap; process until well combined. 

4. Pour into 4 individual mugs or small serving dishes. Refrigerate until set, about 2 hours. 

5. Garnish with whipped cream and sprinkle with cinnamon or chocolate shavings before serving.

pouch Knox^� Unflavoured Gelatine
granulated sugar 
instant coffee granules
unsweetened cocoa powder
cinnamon
cold light cream, divided
eggs, beaten
orange flavoured liqueur or orange
juice concentrate
Whipped cream, cinnamon or chocolate shavings, for garnish  

1
125 mL
30 mL
30 mL
2 mL
500 mL
2
30 mL

  
Makes 8 servings.