AT A GLANCE
Make your after-dinner espresso an elegant jelly set to go when you are.
|01||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).|
|02||Whisk mascarpone, cream and icing sugar in a large bowl until soft peaks form.|
|03||To serve, top coffee jellies with mascarpone cream and dust with chocolate.|
Note Allow six hours for the coffee jelly to set.