6 servings:
For the jelly:
2 tablespoons gelatin
400 ml cream 9-12% fat
300 ml strong coffee
50-70 grams of sugar (then focus on your taste)
2 tablespoons coffee liqueur (in Sheridan’s me)
2 tablespoons gelatin
400 ml cream 9-12% fat
300 ml strong coffee
50-70 grams of sugar (then focus on your taste)
2 tablespoons coffee liqueur (in Sheridan’s me)
For decoration:
200 ml whipping cream (30% fat)
70g sugar
grated chocolate
200 ml whipping cream (30% fat)
70g sugar
grated chocolate
1. gelatine soaked in 100 ml of water. Give swell.
We put on a moderate heat and stirring constantly bring to a dissolution. In no case do not let boil!
We put on a moderate heat and stirring constantly bring to a dissolution. In no case do not let boil!
2. Add the hot coffee, sugar and stir until dissolved sahara.Dobavlyaem cream and liqueur, stir.
3. Pour in portions at kremanki.
Put in refrigerator to complete solidification. It may take 2 to 4 hours.
Put in refrigerator to complete solidification. It may take 2 to 4 hours.
4. To decorate whisk cold cream and sugar. We spread on top of the jelly confectionery using a syringe or spoon. Sprinkle with grated chocolate.
JELLY «coffee with cream»