Espresso Dessert

Directions

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