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–+ servings

Ingredients

Yields: 4

Coffee jelly

  • 400 ml water
  • 50 g caster sugar
  • 3 tbsp of ground coffee or instant coffee - or 3 shots of espresso
  • 10 g gelatine powder

To top

  • 150 ml whipping cream
  • 150 ml condensed milk
  • 50 g chocolate bar - the higher the cocoa percentage the better

Method

  • Sprinkle the gelatine into roughly 50ml of water, and leave it for 5 minutes or so to let it bloom/hydrate. Meanwhile, heat the water, sugar, and ground coffee in a saucepan or pot until it comes to a boil. (If you’re using fresh espresso, pour the espresso in after you’ve boiled the coffee.) Pour the bloomed gelatine into the pan, and stir to incorporate. Bring it to a quick boil, then remove from the heat, letting it cool for 5-10 minutes. Then, strain the coffee into a mould or container, and keep it in the refrigerator for 4-5 hours, or overnight until it sets into a jelly.
  • Combine the whipping cream and condensed milk in a bowl, and whisk it until it doubles in volume. (You could use a stand mixer with a whisk attachment too for this step.)
  • To serve, scoop up several spoonfuls of the coffee jelly and place it a glass or bowl (or cut it into cubes if you’re feeling a little boujee). Top it off with the whipped cream and condensed milk, and shave a generous blizzard of chocolate on top!