Sambuca jellies

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.

Sambuca jellies

  • Serves icon Serves 8
  • Time icon 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.

Nutrition: per serving

Calories
226kcals
Fat
13.8g (8.6 saturated)
Protein
0.6g
Carbohydrates
14.2g (13.5 sugar)
Salt
trace

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)
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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.

Nutrition

Nutrition: per serving
Calories
226kcals
Fat
13.8g (8.6 saturated)
Protein
0.6g
Carbohydrates
14.2g (13.5 sugar)
Salt
trace

delicious. tips

  1. Swap the chocolate coffee beans for real toasted ones.

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