Mocha Brazil Nut Dessert Recipe
Ingredients
| Unflavored gelatin | 1 | |
| Cold water | 1/4 Cup (16 tbs) | |
| Instant coffee | 2 Tablespoon | |
| Boiling water | 1 Cup (16 tbs) | |
| Sugar | 1/4 Cup (16 tbs) | |
| Salt | 1 Pinch | |
| Dark rum | 2 Tablespoon | |
| Whipping cream | 1/2 Pint | |
| Angel food cake | ||
| Brazil nuts package | 1 , slivered | |
Directions
Mix gelatin in cold water.
Dissolve coffee in boiling water and mix with gelatin.
Add sugar, salt and dark rum.
Refrigerate until partially set.
Whip 1/2 pint whipping cream and fold into gelatin mixture.
Beat a few minutes in mixmaster.
Slice an angel cake in 3 or 4 layers and fill with rum mixture.
Whip 1/2 pint of whipping cream, sweeten and frost cake.
Sprinkle with nuts.
Dissolve coffee in boiling water and mix with gelatin.
Add sugar, salt and dark rum.
Refrigerate until partially set.
Whip 1/2 pint whipping cream and fold into gelatin mixture.
Beat a few minutes in mixmaster.
Slice an angel cake in 3 or 4 layers and fill with rum mixture.
Whip 1/2 pint of whipping cream, sweeten and frost cake.
Sprinkle with nuts.
Chef
