Recipe Kirsten Zschokke
8 leaves gelatine
50 ml warm water
2 cups cold espresso coffee
½ cup caster sugar
2 cups whipping cream
2 punnets fresh raspberries
good quality store-bought chocolate mousse
Soak the gelatine leaves in warm water.
Bring coffee and sugar to the boil in a heavy-based saucepan. Boil for 30 seconds and then remove from the heat.
Add softened gelatine leaves, and stir until dissolved.
Set aside to cool for 15 minutes.
Pour into individual glasses and refrigerate to set for an hour and a half.
Remove from fridge once set, and layer with chocolate mousse, whipped cream and top with raspberries.
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