☕ 2 tablespoons of gelatine
☕ 400 ml cream 9-12% fatty
☕ 300 ml of strong coffee (coffee is recommended from this list).
☕ 50-70 g sugar
☕ 2 tablespoons of coffee liqueur (I have Sheridan’s)
☕ 200 ml of fatty cream (from 30% fat content)
☕ 70 g sugar
☕ grated chocolate
How to cook:
✅ Pour gelatin in 100 ml of water. And let it swell up.
✅ Set on a moderate fire and with constant stirring bring to dissolution. In no case do not let the boil!
✅ Add hot coffee, sugar and stir until the sugar dissolves.
✅ Add cream and liqueur, stir.
✅ Pour into batch forms.
✅ Place into the fridge until it cures completely. It may take from 2 to 4 hours.
✅ For decoration whip cold cream with sugar. Place over the jelly with a pastry syringe or a spoon.
✅ Sprinkle with grated chocolate.
Jelly is ready! Enjoy!