Yield: 6 servings
|2 tablespoons||Instant coffee granules|
|½ cup||Boiling water|
|1 \N||Block PHILADELPHIA Cream Cheese; (125 grams )|
|⅔ cup||Thickened cream|
|2 \N||Eggs; lightly beaten|
|1 tablespoon||Coffee liqueur; optional|
|\N \N||Cocoa for dusting|
1. Combine coffee, boiling water and gelatin, whisk with a fork until gelatin is dissolved.
2. Beat Philly Cream Cheese with an electric mixer for 2 minutes or until smooth. Add cream, Splenda and eggs, continue beating until well combined.
Beat in coffee mixture and liqueur if you're using it.
3. Pour into 6 demitasse coffee cups (or small serving dishes) and refrigerate overnight or several hours until set. Garnish with a dusting of cocoa. (We used a stencil of the word Philly, but you can easily make your own stencil.)
Note: You can make Philly Chocolate Mousse instead by substituting 125 grams melted dark chocolate for coffee granules.
1. Combine water and gelatin dissolve gelatin 2. Beat Philly Cream Cheese, cream, Splendae, eggs and gelatin mixture.
Stir in melted chocolate.
3. As above.
Recipe by: Super Food Ideas (Aussie Magazine) Converted by MM_Buster v2.0l.