How to make it

  • Soften gelatin in cold water.
  • Combine espresso with cinnamon and cloves and bring to a boil in a saucepan.
  • Reduce heat and simmer 5 minutes. Remove cinnamon and cloves.
  • Add gelatin and stir until dissolved.
  • Stir in sugar salt and rum.
  • Pour into molds, and chill until firm.
  • Unmold onto serving platter, and garnish with whipped cream and chocolate curls.

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