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iced coffee pie
🇧🇷Brazil
•View in original language
(Português)
8 hour(s)
12 servings
Ana Luchiari
@anacecilialuchiari- Ingredients
- Recipe
- Oreo cookie180 g
- Butter80 g
- Natural yogurt160 g
- Cream cheese180 g
- Sugar80 g
- Instant coffee2 g
- Gelatin sheets3 unit(s)
- Espresso70 ml
- Milk or dark chocolate to decorate to taste
- Melt the butter in a pan, crumble the oreo and mix it with the melted butter.
- Distribute the mixture evenly in a 24 cm open mold and press down with a spoon or your hands. Reserve and let dry.
- Place the gelatine sheets in a bowl of warm water and let them soften.
- Prepare the coffee.
- For the Philadelphia cream, add powdered sugar, yogurt, and instant coffee to a bowl.
- In another bowl, stir the espresso and the well-squeezed gelatin sheets until the gelatin dissolves.
- Add the coffee-gelatin mixture to the cream and beat well for a few minutes with an electric mixer or food processor on full speed.
- Spread the cream on the bottom and let it rest in the fridge for at least 6 to 8 hours.
- Decorate with melted dark chocolate.
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