- May 2008
- Serves 8
- Takes 20 min to make, plus cooling and at least 2 hours’ setting
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.
- 13.8g (8.6 saturated)
- 14.2g (13.5 sugar)
- 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)
- 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.
- 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.
- 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.
Swap the chocolate coffee beans for real toasted ones.
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