Coffee and Cream Layered Desserts

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Coffee and Cream Layered Desserts
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Difficulty:
advanced
Difficulty
Preparation:
30 min.
Preparation
ready in 5 h. 30 min.
Ready in

Ingredients

for
4
For the coffee jelly
6 sheets
white gelatin
1 ⅔ cups
freshly made Coffee
cup
2 tablespoons
For the liqueur
1 sheet
white gelatin
½ cup
For the cream jelly
1 sheet
white gelatin
½ cup
cream (at least 30% fat content)
1 tablespoon
1 teaspoon
To garnish
4

Preparation steps

1.
For the coffee jelly, soften the gelatine in cold water. Mix the hot coffee with the milk. Add the sugar. Gently squeeze the water from the gelatine sheets and dissolve them in the coffee mixture. Pour equal amounts of the mixture into four small glasses and leave to set in the fridge for approx. 3 hours.
2.
For the liqueur jelly, soften the gelatine in cold water. Heat the coffee liqueur gently, dissolve the gelatine in it and let cool slightly. Pour onto the coffee jelly and return to the fridge. Chill for approx. 1 hour to set.
3.
Finally, soften the gelatine for the cream layer. Heat the cream gently with the vanilla sugar and vanilla extract, until the sugar has dissolved. Stir in the gelatine until it dissolves. Let cool slightly and pour into the glasses on top of the other layers. Return to the fridge and let cool for approx. 1 hour until set.
4.
Garnish the dessert with a coffee bean and serve.
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