Coffee jelly canapés

    Coffee jelly canapés

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    4hr


    1 person made this

    About this recipe: Layers of sweet black coffee, milk coffee and cream set in a jelly with a touch of brandy. Can be served as a canapé or an alternative to an after dinner coffee. Serves up to 20.

    Home-Gurrown Kent, England, UK

    Ingredients
    Serves: 20 

    • 9 leaves gelatine
    • 450ml good quality coffee
    • 6 tablespoons brown demerara sugar
    • 3 tablespoons brandy
    • 200ml milk
    • 100ml double cream
    • 1 teaspoon vanilla extract
    • 1 tablespoon caster sugar

    Method
    Prep:1hr  ›  Extra time:3hr setting  ›  Ready in:4hr 

    1. Line a 23cm (9 in) baking tin with cling film. Dampen the cake tin to ease the cling film into place.
    2. Black coffee layer

    3. Soak 3 leaves of gelatine in water for 15 minutes. Make 250ml of a good quality coffee (one cup).
    4. Add 3 tablespoons demerara sugar to the hot coffee, then add the brandy (we recommend Somerset cider brandy). When the gelatine is soft and spongy, drain excess liquid and add the gelatine to the coffee mixture. Stir till dissolved.
    5. Pour the jelly into the prepared tin and place in the fridge to set, about an hour.
    6. Milky coffee layer

    7. Soak 3 leaves of gelatine in water for 15 minutes. Make 200ml of a good quality coffee, then add 50ml of milk.
    8. Add 3 tablespoons demerara sugar to the hot coffee. When the gelatine is soft and spongy, drain excess liquid and add the gelatine to the coffee mixture. Stir till dissolved.
    9. Pour the mixture into the cake tin and on top of the black coffee layer. Ensure the milk coffee mixture is lightly warm and the black coffee layer is cold and mostly set. Place in the fridge to set, about an hour.
    10. Cream layer

    11. Soak 3 leaves of gelatine in water for 15 minutes. Measure out 150ml of milk and combine with the cream, caster sugar and vanilla.
    12. When the gelatine is soft and spongy, drain excess liquid and add the gelatine to the cream mixture. Warm the mixture in a double boiler very gently, stirring till the gelatine is dissolved.
    13. Pour the cream mixture into the cake tin and on top of the milk coffee layer. Ensure that the milk coffee layer is set.
    14. Once the final cream layer is set, cut into about 20 squares. Chill till serving.

    Tip

    When layering the jelly ensure the bottom jelly layer is cold and set properly before pouring on the next layer.

    See it on my blog

    http://www.homegurrown.co.uk/coffee-jelly

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