Gelo di Caffè Recipe (Sicilian Coffee Pudding)
A light and refreshing summertime treat, this classic Sicilian gelo di caffè (coffee pudding) topped with a dollop of whipped cream is the perfect snack or decadent dessert. Prepare this easy, no bake dessert in less than 15 minutes!
Servings 4 servings
Calories 96kcal
Ingredients
- 2 cups brewed espresso coffee
- 4-5 tbsp. granulated white sugar or more to taste
- 2 tsp. unsweetened cocoa powder or more to taste
- 1 stick cinnamon
- ¼ cup cornstarch
For serving (optional)
- sweetened whipped cream
- grated chocolate
Instructions
- Brew two cups of espresso and transfer to a bowl.
- Stir granulated sugar and cocoa powder into the hot coffee.T aste and add more sugar or cocoa powder to your taste.
- Add the cinnamon stick to the coffee/sugar mixture. Let cool to room temperature.
- Remove the cinnamon stick and pour the coffee mixture into a sauce pan. Whisk in the cornstarch until it is completely dissolved and no lumps are left.
- Place the sauce pan on the stove top over medium high heat. Whisk constantly until the mixture comes to a boil and thickens, about 3 minutes.
- Immediately remove the pan from the heat to prevent the bottom from scorching.
- Transfer the coffee pudding to four glasses, mugs or geleatin molds. Let cool slightly before refrigerating for 3-4 hours to allow the pudding to set.
- Serve as is or topped with a dollop of whipped cream and grated chocolate.
Notes
Tips:
-Be sure to stir the sugar and cocoa powder into the coffee while it is still hot so that it may dissolve completely.
-Always stir cornstarch into the coffee mixture once it has cooled down otherwise it will be lumpy. To serve: -Divide the pudding into 4 glasses, mugs or bowls.
-Alternately, the pudding may be placed in gelatin molds.
-Serve as is or topped with whipped cream and/or grated chocolate. Storage: -Keep leftovers refrigerated for up to 3 days. Please note that the nutritional information provided is for the coffee pudding only.
-Always stir cornstarch into the coffee mixture once it has cooled down otherwise it will be lumpy. To serve: -Divide the pudding into 4 glasses, mugs or bowls.
-Alternately, the pudding may be placed in gelatin molds.
-Serve as is or topped with whipped cream and/or grated chocolate. Storage: -Keep leftovers refrigerated for up to 3 days. Please note that the nutritional information provided is for the coffee pudding only.
Nutrition
Calories: 96kcal | Carbohydrates: 24g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.1g | Sodium: 4mg | Potassium: 100mg | Fiber: 1g | Sugar: 15g | Vitamin A: 3IU | Vitamin C: 0.03mg | Calcium: 15mg | Iron: 0.5mg