Layered Vanilla Cream,Chocolate & Espresso Jellies
.
Yield
8 servingsPrep
8 minCook
25 minReady
3 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | teaspoons |
gelatin, unflavored
|
*
|
| 2 | tablespoons |
water
warm |
|
| 2 | cups |
coffee
strong flavor, and from ground coffee |
|
| ½ | cup |
sugar
|
|
| 250 | grams |
chocolate
dark, chopped |
|
| ¼ | cup |
marsala wine
|
*
|
| 2 ½ | cups |
light cream (half&half)
|
|
| 1 | each |
vanilla bean
split and seeds scaped |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
gelatin, unflavored
|
*
|
| 3E+1 | ml |
water
warm |
|
| 473 | ml |
coffee
strong flavor, and from ground coffee |
|
| 118 | ml |
sugar
|
|
| 2.5E+2 | grams |
chocolate
dark, chopped |
|
| 59 | ml |
marsala wine
|
*
|
| 591 | ml |
light cream (half&half)
|
|
| 1 | each |
vanilla bean
split and seeds scaped |
*
|
Directions
Mix together the gelatine and water in a bowl.
Set aside for 5 minutes or until the gelatine is absorbed.
Add the coffee and sugar in a saucepan over medium heat and stir for a few seconds until the sugar is dissolved.
Remove from the heat, stir in the gelatine mixture until dissolved.
Set aside to cool for 20 to 30 minutes.
Pour the mixture into 8-250ml-glasses and chili in the refrigerator for about 2 hours or until set.
Add the chocolate, marsala and ½ cup of the half and half in a saucepan over low heat and stir for about 3 to 4 minutes or until chocolate is melted and mixture is smooth.
Set aside to cool.
Spoon the chocolate mixture over the jelly and refrigerate for at least 30 minutes or until ready to use.
Just before serving.
Add the remaining cream and vanilla in a bowl and whisk until soft peaks form.
Spoon the vanilla cream on top of the chocolate layered coffee jellies.
Serve.
