Espresso Martini Jelly

For when you want something more sophisticated than jello shots!

6 hours prep

30 minutes cook

Serves 2

Chris Cahill

Ingredients

Cream Layer

240 mlDouble Cream

1 tspPowder Gelatin

1 tspVanilla Extract

30 mlCoffee Liqueur

Jelly Layer

710 mlStrong Cold Brew Coffee

45 gPowder Gelatine

355 mlVodka

355 mlCoffee Liqueur

Everyone loves an Espresso Martini so here's a way you can serve it as a dessert and carry on dancing the night away.

Method

Note - this recipe produces a lot more jelly then needed for just 2 glasses, where as the cream is just enough. Therefore if you need to make more then 2 or 3 desserts we suggest doubling or tripling the cream quantities depending on how many your would like to make!

In a large heatproof jug pour in the cold brew coffee and sprinkle over the gelatin. Allow time to bloom then heat in the microwave until melted, then stir to combine. Then pour the coffee jelly mix into a large tray.

Add the vodka and coffee liqueur into the coffee jelly liquid and stir. Leave to cool to room temp then place in the fridge fully set.

Once set slice they jelly into the desired shape and size as fill your glasses.

In a new bowl add a little of the cream and again sprinkle over the gelatin to bloom. Heat this mix to melt the bloomed gelatin and stir then leave to cool to room temp

Pour the remaining cold cream into a large bowl along with the vanilla extract and coffee liqueur. While stirring slowly pour in the cooled cream gelatin mix, then once combined whip the cream until slightly thickened.

Pour the cream mix over the espresso jelly and place in the fridge until set.