Espresso Dessert

• 1 env. KNOX Unflavored Gelatine
• 1/4 cup cold water
• 2 Tbsp. instant espresso
• 2 cups half-and-half
• 1/2 cup sugar
• 2 Tbsp. unsweetened cocoa powder
• 2 Tbsp. anise-flavored liqueur
• 1/2 tsp. ground cinnamon

1. Sprinkle gelatine over cold water in small saucepan; let stand 1 min.
2. Cook on low heat 3 min.
3. or until gelatine is dissolved, stirring constantly.
4. Add instant espresso; cook until espresso is dissolved, stirring constantly.
5. Remove from heat.
6. Place half-and-half, sugar, cocoa powder, liqueur and cinnamon in blender or food processor container; cover.
7. Blend until smooth.
8. Gradually add gelatine mixture through feed tube at top of blender, mixing well after each addition.
9. Pour evenly into six cappuccino mugs or dessert dishes.
10. Refrigerate 2 hours or until set.
11. Store in refrigerator.

unflavored gelatine, cold water, espresso, sugar, cocoa, aniseflavored liqueur, ground cinnamon

Taken from www.kraftrecipes.com/recipes/espresso-dessert-56299.aspx (may not work)