Layered Vanilla Cream,Chocolate & Espresso Jellies
Submitted by happyzhangbo
Three-layer espresso jellies stack coffee gelatin, a dark chocolate Marsala layer, and vanilla-bean whipped cream in tall glasses. A tiramisu-inspired make-ahead dessert with restaurant presentation.
YIELD
8 servingsPREP
8 minCOOK
25 minREADY
3 hrsLayered vanilla cream, chocolate, and espresso jellies are a tiramisu by way of Italian panna cotta: a three-layered glass dessert that showcases coffee, chocolate, and vanilla without the effort of ladyfingers. Strong brewed coffee gets sweetened and set with gelatin for the base layer, a deep amber jelly that holds its shape against the cream to come.
Once the coffee sets, melted dark chocolate gets loosened with half-and-half and a generous splash of Marsala wine, then spooned over the cold jelly. The contrast between the firm, slightly bitter coffee and the rich, boozy chocolate is the whole point.
The final layer is vanilla-bean whipped cream, whisked just to soft peaks (not stiff, never stiff) with the scraped seeds of a whole vanilla bean for that pure, fragrant aroma. Crowned on top of each glass, it looks almost like a mini Irish coffee in a dessert glass.
Chef Tips
- Bloom the gelatin in cold or warm water, not hot, for a full five minutes before adding to the coffee. Skipping this step leaves gritty, unincorporated granules in the jelly.
- Make sure the coffee layer is fully set and cold before adding the chocolate. Warm chocolate melts the jelly at the seam and the layers blur together.
- Use real espresso or very strong brewed coffee, not instant. Weak coffee reads as a muddy brown layer; strong coffee reads as rich and intentional.
Variations
- Swap Marsala for brandy, Kahlúa, or Frangelico for different boozy profiles in the chocolate layer.
- Add a thin layer of caramel sauce between the chocolate and cream for a salted-caramel-latte take.
- Dust each glass with cocoa powder or shaved dark chocolate just before serving for visual finish.
Ingredients
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.
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