Name: Coffee jellies with mascarpone cream
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6
Ingredients: 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

Coffee jellies with mascarpone cream

Australian Gourmet Traveller recipe for coffee jellies with mascarpone cream.

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Serves 6

Prep

Cook

10M

Total

15M

Ingredients

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

Main

1.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).

2.Whisk mascarpone, cream and icing sugar in a large bowl until soft peaks form.

3.To serve, top coffee jellies with mascarpone cream and dust with chocolate.