Coffee Jellies Recipe

Coffee Jellies Recipe

Serve these sparkling coffee jellies as a light and refreshing end to a rich meal.

Ingredients : (Serves 4)

20 ml/4 teaspoons powdered gelatine

75 ml/5 tablespoons cold water

600 ml/1 pint/2.5 cups very hot strong brewed coffee

40 g/1.5 oz/3 tablespoons caster (superfine) sugar

For the Bay Cream:

300 ml/ pint/1 cups whipping cream

15 ml/1 tablespoon bay-scented caster sugar

Fresh bay leaves, to decorate

Method :

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/ 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.

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