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Coffee jellies with mascarpone cream

Make your after-dinner espresso an elegant jelly set to go when you are.

You'll need

200 gm mascarpone 100 ml thickened cream 1 tbsp pure icing sugar, sifted 50 gm dark chocolate (66%-73% cocoa solids), finely grated   Coffee jelly 750 ml freshly brewed coffee 55 gm (¼ cup) caster sugar 5 titanium-strength gelatine leaves, soaked in cold water for 5 minutes to soften


  • 01
  • For coffee jelly, heat coffee and 250ml water in a saucepan over medium heat, add sugar, stir to dissolve (1-2 minutes), then remove from heat. Squeeze excess water from gelatine leaves, add to coffee and stir to combine. Pour into 6 coffee cups or small glasses and refrigerate until set (4-6 hours).
  • 02
  • Whisk mascarpone, cream and icing sugar in a large bowl until soft peaks form.
  • 03
  • To serve, top coffee jellies with mascarpone cream and dust with chocolate.

Note Allow six hours for the coffee jelly to set.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Featured in

Mar 2015

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