4 BlattGelatine
500 gSchlagsahne
60 gZucker
2 ELlösliches Espressopulver
Kakaopulver zum Verzieren
Gelatine in kaltem Wasser einweichen. Sahne, Zucker und Espresso in einem kleinen Topf unter Rühren erhitzen. Gelatine ausdrücken und unterrühren. In 4 Gläser (à ca. 150 ml Inhalt) füllen, abkühlen lassen. Dann ca. 3 Stunden kalt stellen. Mit Kakao bestäuben und anrichten.
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