1. Place 2 cups of the cream and espresso beans in a medium saucepan. Scrape the vanilla bean and add the seeds and whole bean into the cream mixture and bring to a boil. Remove from heat, cover and let mixture steep for 30 minutes. Remove the vanilla bean and strain the mixture through a fine strainer into a clean saucepan and bring to a simmer. 2. Sprinkle the gelatin over the remaining 1/4 cup of chilled cream, and let sit for 5 minutes. Return the espresso cream to a simmer. Whisk in the dissolved gelatin and sugar until smooth. Pour mixture into four 1/2 cup ramekins. Chill until set, at least 2 hours. ? 1997 Lifetime Entertainment Services. All rights reserved. MC Formatted using MC Buster by Barb at PK
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|Serving Size: 1 Serving (145g)|
|Recipe Makes: 4|
|Calories from Fat: 223 (42%)|
|Amt Per Serving||% DV|
|Total Fat 24.8g||33 %|
|Saturated Fat 15.4g||77 %|
|Monounsaturated Fat 7.2g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 91.7mg||28 %|
|Sodium 32.3mg||1 %|
|Potassium 52.3mg||1 %|
|Total Carbohydrate 76.9g||23 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 76.9g|
|Protein 4.4g||6 %|
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Calories per serving: 533
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