Serves 8

Sambuca jellies recipe

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Takes 20 minutes to make, plus cooling and at least 2 hours’ setting

3 sheets leaf gelatine
300ml sambuca liqueur
2 tbsp light muscovado sugar
50ml freshly made, strong coffee, hot
1 tbsp whiskey
200ml double cream
Handful chocolate coffee beans, (from Whittard and Carluccio’s)


1. Put the gelatine sheets in a bowl and pour over 150ml cold water. Once they have softened, microwave on High for 30 seconds and stir to dissolve. Mix in the sambuca, then pour into 8 liqueur or shot glasses and leave in the fridge to set overnight, or for at least a couple of hours.
2. Put the sugar in a medium bowl, pour over the hot coffee and stir to dissolve. Leave to cool, then stir in the whiskey and cream and whip until slightly thickened.
3. Pour a thin layer of the coffee cream on top of the jellies and sprinkle with the coffee beans. Chill for 2 hours. Remove from the fridge 15 minutes before serving.

Nutritional info
Per serving: 226kcals, 13.8g fat (8.6g saturated), 0.6g protein, 14.2g carbs, 13.5g sugar, trace salt
Chef's tip
Swap the chocolate coffee beans for real toasted ones.
Sambuca jellies  recipe
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