Cappuccino jellies

These cappuccino jellies are a coffee lover’s dream dessert and not too sweet either.

  • 15 mins + setting
  • 12
  • Easy

INGREDIENTS

  • 25ml granulated gelatine
  • 25ml water
  • 375ml hot strong brewed coffee
  • 250ml milk
  • 80-125ml sugar
  • whipped cream, to serve

METHOD

  1. Grease 12 x 60ml containers with cooking spray. Combine the gelatine and water and set aside to bloom for 5 minutes.
  2. Stir half the gelatine into the coffee until dissolved. Pour into the prepared containers.
  3. Heat the milk and sugar in the microwave for about 2 minutes until just below boiling point. Stir the remaining gelatine into the milk until dissolved. Blitz the milk mixture in a blender for about 1 minute or until it becomes a fluffy foam.
  4. Pour the milk onto the coffee (and spoon remaining froth on top). Chill in the fridge for at least 2 hours or until set.
  5. Turn out the jellies by pressing around the sides of the tins to loosen. Serve topped with cream.

FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE  PHOTOS: DYLAN SWART

Magazine issue date: May, 2017


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