1 Tbsp. instant coffee

1 scant tablespoon gelatine

1/4 cup water

1 tsp. vanilla extract

1 cup heavy cream

1/3 cup sugar substitute (I used diabetic brown sugar substitute)

1/8 tsp. stevia

2/3 cup sour cream

Combine the coffee, gelatine, and water. After a couple minutes, microwave for 20-30 seconds, until the water heats enough to dissolve the gelatine.

Meanwhile, beat the cream with the vanilla, sugar substitute, and stevia until stiff peaks form. Stir the coffee mixture into the sour cream then fold the sour cream mixture into the whipping cream. Chill and eat. (OK, I didn’t chill my first serving before eating it.)