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"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

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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

Method

  • 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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