IMBB #15: For the love of coffee

I was thinking of how to add a little twist to our coffee and tea endings to a meal when I was planning for a dinner party. So when it was announced that this IMBB was going to be Jelly, I was really excited to test out this idea. I used a recipe from the gourmet traveler magazine which was on black coffee jellies with cinnamon truffle squares. The recipe gave me an idea of making coffee jellies with early grey truffles for meal ends (but I haven’t made my early grey truffles). The recipe is really easy, what I did was I made a coffee dessert from it, I decided to make coffee jelly with a shot of baileys!



Coffee Jelly:
3 leaves of gelatine
110g caster sugar
175 ml freshly brewed espresso coffee (I used Illy)

Directions:

Soak gelatine in cold water for 2-3 minutes or until soft, then squeeze out excess water. Meanwhile place sugar and 2 cups of water in a saucepan, stir over medium heat until sugar dissolves, then bring to the boil. Remove from heat, add soaked gelatine, hot brewed coffee and stir to dissolve gelatine. Divide mixture among six glasses and refrigerate overnight or until set.

Poured a nice think layer of baileys, serve and eat!