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Ingredients
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Espresso Base
Vanilla Dessert Layer
Garnish
Method
Espresso Base
Prepare Espresso
Brew 2 shots of espresso coffee using your preferred method (espresso machine, AeroPress, etc.). Set aside.
Combine with Water
In a small saucepan, bring 1 cup of water to a simmer. Remove from heat and set aside.
Vanilla Dessert Layer
Prepare Gelatin
In a small bowl, combine 2 tablespoons of cold water with 1 teaspoon of gelatin powder. Stir gently and let it bloom for about 5 minutes.
Whip Cream
In a mixing bowl, pour 1 cup of heavy cream, add 2 tablespoons of granulated sugar, and 1 teaspoon of vanilla extract. Use an electric mixer to whip until soft peaks form.
Incorporate Gelatin
Once the gelatin has bloomed, microwave it for about 10 seconds to dissolve it completely. Slowly add the dissolved gelatin to the whipped cream while gently folding to maintain the airy texture.
Chill the Mixture
Spoon the vanilla cream mixture into small serving cups, filling them halfway. Refrigerate for at least 30 minutes until set.
Assembly
Layer Espresso
Once the vanilla dessert layer has set, pour the prepared espresso over the vanilla cream layer in each cup, filling them to the top.
Garnish
Sprinkle a teaspoon of cocoa powder on top of each mini carajillo and add a coffee bean for garnish.
Serve
Serve immediately or chill for a more refreshing taste.