Espressimo! Latte jellies
SERVES 6
6 gelatine leaves (for example Dr Oetker)
250ml · 9fl oz hot espresso
125g · 4½ oz golden caster sugar
550ml · 19fl oz single cream
TO SERVE
150ml · 5fl oz double cream
drinking chocolate powder or
cocoa for dusting
chocolate coffee beans optional
♥ Cut the gelatine into broad strips, place these in a large bowl, cover with cold water and leave to soak for 5 minutes, then drain. Pour over the hot espresso and stir to melt. Stir in the sugar and leave for 15-20 minutes, stirring now and again until completely dissolved. Stir in the cream and divide the solution among six 150ml · 5fl oz tea or coffee cups or individual glasses.
♥ Place on or in a tray or baking tray (for ease of handling) and cover with clingfilm, without allowing it to touch the surface of the jellies. Chill for half a day until set, or overnight.
♥ Whisk the double cream in a medium-size bowl until it forms soft, fluffy peaks, then dollop on top of the jellies. Dust with drinking chocolate powder or cocoa and top with a coffee bean. You can do this up to a couple of hours in advance of eating, in which case return them to the fridge.
