food

Chocolate-layered espresso jelly recipe


Recipe Kirsten Zschokke Following on from Kirsten's pink gin jelly recipe, highlighting jelly as a trend for 2013, she created this next delicious recipe for us using this key ingredient... Ingredients: 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 Directions: 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. For more of Kirsten’s delicious recipes see below: