Directions:
- Pour boiling water over gelatine in heatproof bowl.
- Stir till dissolved.
- Put coffee and cocoa in saucepan.
- Add sugar and milk.
- Stir over low heat till coffee is dissolved and mixture is hot but not boiling.
- Remove pan from heat, coll till lukewarm.
- Stir in gelatine mixture and vanilla.
- Pour mixture into 4 cup oiled mould.
- Refrigerate for at least 4 hours till firm.
- When ready to serve, dip base of mould intohot water then invert onto plate.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 224.83 Kcal (941 kJ) | ||
| Calories from fat | 73.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.14g | 13% | |
|---|---|---|---|
| Cholesterol | 28.93mg | 10% | |
| Sodium | 132.92mg | 6% | |
| Potassium | 357.62mg | 8% | |
| Total Carbs | 28.78g | 10% | |
| Sugars | 17.28g | 69% | |
| Dietary Fiber | 0.15g | 1% | |
| Protein | 10.51g | 21% | |
| Vitamin C | 2mg | 3% | |
| Iron | 0.1mg | 1% | |
| Calcium | 271.6mg | 27% | |
| Amount Per 100 g | |||
| Calories | 146.38 Kcal (613 kJ) | ||
| Calories from fat | 47.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.3g | 13% | |
|---|---|---|---|
| Cholesterol | 18.84mg | 10% | |
| Sodium | 86.54mg | 6% | |
| Potassium | 232.83mg | 8% | |
| Total Carbs | 18.74g | 10% | |
| Sugars | 11.25g | 69% | |
| Dietary Fiber | 0.1g | 1% | |
| Protein | 6.85g | 21% | |
| Vitamin C | 1.3mg | 3% | |
| Iron | 0.1mg | 1% | |
| Calcium | 176.9mg | 27% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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