Spiced creamy coffee jellies

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• Margarita

  17 January 2008

  Margarita commented on this recipe

  Excellent and easy, and can be made ahead of dinner.

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• Margarita

  17 January 2008

  Margarita rated this recipe

  

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• Belkey

  04 August 2008

  Belkey rated and commented on this recipe

  

  This has definite potential, although if you like the flavour of cardamom (which was one of the appeals of this recipe) then you need to allow it to infuse for longer. Also there was too much syrup, I would recommend making about three quarters of the stated quantity.

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• Sarah

  05 April 2012

  Sarah rated and commented on this recipe

  

  I added extra Cardamom and still couldn't taste it. Personally I thought creamy coffee just didn't really lend itself to a jelly, just seemed strange...

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Ingredients

• 4 sheets leaf gelatine
• 284ml carton double cream
• 2 tbsp caster sugar
• 4 cardamom pods , bruised
• 300ml strong black coffee

COFFEE SYRUP

• 200ml black coffee
• 200g caster sugar
• 2 tbsp Kahlúa

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Difficulty and servings

Serves 4

Preparation and cooking times

Ready in 30 minutes, plus setting

Ingredients

• 4 sheets leaf gelatine
• 284ml carton double cream
• 2 tbsp caster sugar
• 4 cardamom pods , bruised
• 300ml strong black coffee

COFFEE SYRUP

• 200ml black coffee
• 200g caster sugar
• 2 tbsp Kahlúa

623 kcalories, protein 6.5g, carbohydrate 64.7g, fat 38.2 g, saturated fat 21.4g, fibre 0g, salt 0.01 g

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