|230 ml||Emmi CAFFÈ LATTE Cappuccino (1 cup)|
Soak the gelatine in cold water.
Pour the Emmi Caffè Latte Cappuccino into a pan and bring to the boil. Remove the gelatine from the water, squeezing out any excess moisture, and add it to the Caffè Latte while stirring constantly. Then remove from the heat.
Pour through a sieve into moulds.
Allow to cool.
Leave in the refrigerator for at least 4 hours until completely cool.
Turn out onto a plate and top with caramel sauce.