Coffee Jelly with Sweet Thickened Fresh Cream
Freshly made, lightly set, silky coffee covered in luscious thickened, sweetened fresh cream and decorated with either fresh strawberries or grated chocolate. (Serves 2 - 3)
Ingredients
- 60ml water
- 6g gelatine (half a sachet)
- 250ml hot strong black coffee – your favourite! You can use strong Americano coffee, espresso or strong instant coffee
- 150ml double/heavy cream
- 10 - 15g icing sugar
- To decorate - grated chocolate or strawberries or raspberries, fresh mint leaves
Instructions
-
Collect together your equipment (see Recipe Notes below) and ingredients.
-
First Make the Jelly: Pour the cold water into a jug or bowl and sprinkle over the gelatine. Leave to soak for 5 minutes until spongy. (NB Always add the gelatine to the water rather than the other way around.)
-
After 5 minutes, add the gelatine to the hot coffee. Stir to mix; ensure that the gelatine is fully dissolved in the coffee.
-
You can strain the coffee through a fine sieve if you are concerned. It should be lump free and clear.
-
Divide the coffee into 2 or 3 glasses or bowls, ensuring there is enough space for the cream.
-
Once cool, refrigerate for a minimum of 3 hours or until set.
-
Whip and Sweeten the Cream: whip the cream and icing sugar together until just starting to thicken.
-
Divide the cream over the jellies.
-
Level the cream to form an even layer and decorate with grated chocolate or perhaps a strawberry or raspberry and some fresh mint.
Recipe Notes
Equipment:
- kitchen scales and measuring jug
- fine sieve
- electric whisk and small mixing bowl or jug
- grater, if necessary
Coffee:
I use espresso from my Nespresso machine or I male up a very strong Americano with my plunger. You can use instant coffee if you prefer.