To make the jellies, sprinkle the gelatine
over the cold water. Leave to soak for 2-3 minutes. Add to the hot
strong brewed coffee with the sugar and stir to dissolve. Allow the
coffee to cool, then pour into four 150 ml/¼ pint metal moulds. Chill in
the refrigerator for 3 hours or until set.
To make the bay cream, lightly whisk the
cream and bay-scented caster sugar until very soft peaks form. Spoon
into a serving bowl. To serve, dip the moulds in a bowl of hot water for
a few seconds, then invert on to individual serving plates. Serve with
the bay cream and decorate with fresh bay leaves.
Variation: For a creamy version of
these jellies, make the coffee with hot milk and serve with fresh fruit
instead of bay cream.
Cook's Tip: To make bay-scented
caster sugar, add 2-3 dried bay leaves to caster sugar. Leave for at
least a week before using.