Cold
Desserts
Recipes - Coffee Jellies with Amoretti Cream Recipe
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
Method:
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.
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.
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.
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.
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.