Cold Desserts Recipes - Coffee Jellies With Amoretti Cream

Ingredients

• 75g/generous 1/4 cup caster sugar

• 450ml/1 34/ cups hot strong coffee

• 30-45ml/2-3 tbsp dark rum or coffee liqueur

• 20ml/4 tsp gelatin

FOR THE AMORETTI CREAM

• 150ml/2/3 cup double cream

• 15m/1 tbsp icing sugar, sifted

• 10-15ml/2-3 tsp instant coffee

• granules dissolved in 15ml/4 tbsp hot water

• 6 large amoretti biscuits, crushed

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Method:

1. Put the sugar in a saucepan with 75ml/5 tbsp water and stir over a gentle heat until dissolved. Increase the heat and allow the syrup to boil steadily, without stirring, for about t3-4 minutes.

2. Stir the hot coffee and rum or coffee liqueur into the syrup, then sprinkle the gelatin over the top and stir in the mixture until it is completely dissolved.

3. Carefully pour the coffee jelly mixture into four wetted 150ml/2/3 cup mould, allow to cool and then leave in the fridge for several hours until set.

4. To make the amoretti cream, lightly whip the cream with the icing sugar until the mixture holds stiff peaks, Stir in the coffee, the gently fold in all but 30ml/2 tbsp of the crushed amoretti biscuits.

5. Unmould the jellies on to four individual serving plates and spoon a little of the amoretti cram to one side. Dust over the reserved amoretti crumbs and serve at once.