Frozen Cappuccino

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Submitted by: Pamela Ferguson	Country: Canada
Quantity: 6 to 8 servings	Preparation time: 0:15 hr. Cooking time: 0:00 hr.
Specialties: Holidays, Quick & Easy

Ingredients

1	envelope unflavored gelatin	1
1-1/2 cups	cold strong coffee	375 mL
2/3 cup	granulated sugar	150 mL
2	squares (each 1 oz/30 g) semi-sweet chocolate, cut in half	2
1 cup	hot coffee	250 mL
1 cup	whipping cream	250 mL
3 tbsp	Tia Maria or other coffee liqueur	50 mL

Directions

In small saucepan, sprinkle gelatin over 1/2 cup/125 mL of the cold coffee; let stand for 5 minutes to soften. In food processor, combine sugar and chocolate; process until chocolate is finely chopped, about 1 minute.

Heat gelatin mixture over low heat, stirring until gelatin dissoves, about 2 minutes. With food processor running, pour dissolved gelatin, then hot coffee, through feed tube and process until chocolate dissolves, about 10 seconds.

Transfer mixture to 8-cup/2 L bowl and stir in remaining 1 cup/250 mL cold coffee and the cream. Pour mixture into 9-inch/2.5 L square baking pan. Cover with foil and freeze until frozen solid.

Remove pan from freezer and, with sharp knife, cut ice into 1-inch/2,5 cm cubes. Place half the cubes in food processor and process for 1 minute or until mixture is smooth, stopping several times to scrape down bowl. With machine running, add half the coffee liqueur through feed tube and process for 3 seconds longer. Transfer to chilled 8-cup/2 L bowl. Repeat for remaining ice and liqueur.

Place bowl, covered, in freezer for 1 to 2 hours or until almost firm. Scoop into chilled dessert dishes.