Sambuca jellies

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
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)

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.

delicious. tips

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

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