- 2 ½ cups heavy cream
- ½ cup granulated sugar
- ¼ cup of water
- 1 envelope, powdered gelatin
- 2- Tbsp. Hills Bros.® Salted Caramel Cappuccino
- 2 tsp. vanilla extract
- Pinches of cinnamon and grated semi- sweet chocolate, optional
Pour cream into a large saucepan and set over medium-high heat. Stir in granulated sugar. Bring to a boil, stirring occasionally until the sugar dissolves completely. Meanwhile, in a separate bowl, combine ¼ cup water and gelatin, stirring once. When the cream starts to boil, remove from heat and add the gelatin mixture, cappuccino and vanilla. Whisk to dissolve the gelatin completely.
Divide evenly among espresso cups or ramekins. Refrigerate until set, at least 2 hours, or overnight. Garnish with pinches of cinnamon and grated chocolate before serving.