Dessert with coffee, cream & Cardenal Mendoza

Ingredients    

1. 400 ml whipping cream  
2. 100 gms sugar  
3. 4 gelatine leaves 
4. 2 teaspoons of good quality instant coffee  
5. 2 healthy teaspoons of Cardenal Mendoza Brandy
6. Either melted caramel or chocolate for decoration

Method: 

Soak the gelatine leaves in a bowl of cold water. 

Then in a saucepan put 100 grams of sugar and add the cream and let simmer, when it boils add the well-drained gelatin, remove from heat and stir until dissolved.

Add the coffee and brandy Cardenal Mendoza, mix until well integrated.

Prepare the glasses by pouring a little chocolate or caramel on the bottom, followed by the coffee brandy mixture.  

Place in the fridge until cold and devour!