in Dessert Recipes, Drink Recipes

Espresso Jelly

updated

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Ingredients for 4 servings:

  • 120 ml espresso, freshly brewed
  • 8 sheets of gelatin
  • 450 ml water
  • 80 g sugar, brown

Instructions

Working time approx. 10 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 10 minutes

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Soak the gelatin in a little cold water for about 10 minutes. Heat 450 ml of water with the sugar until the sugar has dissolved. Squeeze out the gelatin, add it to the warm water, and dissolve it. Add the espresso and stir well. Pour into a shallow container (or silicone molds, depending on your preference) and wait 30 minutes until the liquid has cooled slightly. Then cover and refrigerate overnight. The jelly will then be firm enough to cut into cubes or other decorative shapes. The amount of sugar can, of course, be adjusted to taste.

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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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