Sambuca’s aniseed flavour is complemented by the creamy coffee layer. To save time, try floating a layer of Irish cream liqueur on top of the jellies instead of the coffee cream.
Ingredients
- 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)
Method
- 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.