Spiced creamy coffee jellies
- Preparation and cooking time
- Total time
- + setting
- A little effort
- Serves 4
Skip to ingredients
- 4 sheets leaf gelatine
- 284ml carton double cream
- 2 tbsp caster sugar
- 4 pods cardamombruised
- 300ml strong black coffee
COFFEE SYRUP
- 200ml black coffee
- 200g caster sugar
- 2 tbsp kahlua
Method
step 1
Soak the gelatine in cold water until softened. Put the cream, sugar and cardamom in a pan and gently heat (don’t boil). Squeeze the gelatine and stir in until dissolved then stir in the coffee. Strain the liquid into 4 small glass coffee cups and chill for at least 4 hours until set or overnight.
step 2
To make the coffee syrup, simmer the coffee and sugar until the sugar has dissolved. Stir in the kahlua and cool. Just before serving, flood the top of each cup with a little syrup.
