Ingredients
- 1 (1/4 ounce) envelope unflavored gelatin
- 1 12 cups kona strong brewed coffee
- 12 cup sugar
- 1 pinch salt
- 1 cup sour cream (low-fat okay)
- 2 tablespoons Creme de Cacao or 2 tablespoons other chocolate liqueur
- chopped macadamia nuts
Instructions
- Soften gelatin in 1/4 cup cold water 5 minutes.
- Heat coffee with sugar, salt and gelatin mixture over low heat, stirring until sugar and gelatin dissolve.
- Chill to the consistency of an unbeaten egg white, then beat with electric mixer until fluffy.
- Fold in sour cream and liqueur.
- Pour into dessert glasses and chill at least 3 hours until firm.
- Sprinkle with nuts before serving.
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