Casa
Martin
Cookbook
Coffee Jelly
Simple to make and very different to the more usual fruit jelly this is fun to serve in small coffee cups with some whipped cream and grated chocolate on top looking for all the world like a cup of cappuccino!
600ml fresh strong Black Coffee
100g Sugar
15g Gelatine (1 pack)
thinly pared zest of ½ Lemon
Mix the hot coffee with the lemon zest and sugar. Stir until the sugar is dissolved and then leave to cool and remove the zest. Put 3tbsp of cold water in a small pan and sprinkle the gelatine on top. Heat gently and stir constantly until the gelatine is completely dissolved. Mix the gelatine with the coffee and pour into a mould or wine glasses or coffee cups. Chill for 6 hours before serving.