in Dessert Recipes

Espresso Jelly

updated

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Ingredients for 1 servings:

  • 10 sheets of white gelatin
  • 500 ml coffee, boiled (espresso), quite strong
  • 5 tbsp sugar
  • 150 ml whipped cream
  • 100 ml Baileys Irish Cream

Instructions

Working time approx. 40 minutes; Rest time approx. 8 hours; Total time approx. 8 hours 40 minutes

enough for about 35 cubes

Soak 7 sheets of white gelatin in cold water. Mix the espresso with 4-5 tablespoons of sugar and dissolve the gelatin while stirring. Allow to cool slightly. Line a small dish (approx. 25 cm x 15 cm) with plastic wrap and pour in the espresso. Chill for approx. 2 hours, until it has just set. Soak 3 sheets of white gelatin in cold water. Heat the whipped cream and dissolve the gelatin in it. Mix with 100 ml of Baileys and cool, but do not allow to set. Pour over the espresso jelly and chill for at least 6 hours. Remove from the dish using the plastic wrap and cut into 2 cm cubes with a thin knife.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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