Coffee and cream jelly.

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Composition:
500 ml cream
4 h. L. freshly ground coffee
500 ml boiling water
7.5 h. L. Sahara
Gelatin 40 g
1 pinch of vanilla sugar

1. Gelatin pour 100 ml of cold boiled water and leave to swell for 1 hour. Pour the coffee into a cup and fill with boiling water. Give the brew for 5 minutes, then filtered and mixed with 4 teaspoons Sahara.

2. The swollen gelatin is put on low heat and bring to a complete dissolution of the gelatin (not boiling).

3. The coffee mixture is poured half the gelatin and mix well. Poured into molds (expect to stay on the other layers) and a small portion of cool.

4. To prepare the cream jelly we mix the cream with three and a half teaspoons of sugar in a pan, add a pinch of vanilla sugar and bring to a boil. Then Let cool the mixture to room temperature, add the remaining gelatin and pour on a layer of coffee cream jelly layer. Let cool again and repeat until you run out of butter and coffee mixture. I flooded the layers and put the form in the freezer, the layers froze for 7 minutes.

5. Before serving, dip the molds in hot water for a few seconds (if you have prepared in the forms of silicone), then quickly invert on a serving plate. Make the jelly can be when applying lemon peel.

Bon Appetit!

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