Coffee and cream dessert Cardenal Mendoza

Ingredients    

1. 400 milliliters of whipping cream 
2. 100 grams of sugar 
3. 4 sheets of gelatin 
4. 2 tbsp of instant coffee 
5. 2 tbsp of Cardenal Mendoza Brandy

We soak the gelatin sheets in a bowl of cold water.  

Next, in a saucepan, put 100 grams of sugar and add the cream and let it boil over low heat. When it boils, add the well-drained gelatin, remove from the heat and stir until dissolved.. 

We add the coffee and the brandy Cardenal MendozaWe mix until they are well combined. 

Later, we take some small glasses and put caramel or chocolate at the bottom and pour the coffee mixture on top, then let it cool in the refrigerator for about 6 hours.. 

Finally, we decorate the top again with a little chocolate or caramel and enjoy!