Espresso jellies

I read somewhere that Jellies are going to be the next big thing. Or rather, the next big thing for this month, at least.  They are talking about fantastical jellies in fancy moulds, in the shape of castles and mermaids and in wonderful flavours like Cosmopolitan cocktail(!).

Well, if you've come here for that, there's nothing to see here.  I do, however, have some classy espresso coffee jellies inspired by Donna Hay.  This is an easy recipe that produces a dessert that can be jazzed up any way you like and it certainly looks impressive topped with raspberries like I've done here. If raspberries aren't in season, then other berries, or vanilla-scented whipped cream, are just as splendid.

Chocolate Espresso Jellies

Serves 4

Ingredients

3 tsp gelatine powder

2 tbsp warm water

2 cups (500ml) strong ground coffee

1/2 cup (110g) caster sugar

180g dark chocolate, chopped

1/4 cup (60ml) Marsala or coffee liqueur

½ cup (125ml) pouring cream

whipped cream or fresh berries, to serve

Method

1.  Place the gelatine and water in a bowl and stir to combine. Set aside for 5 minutes or until the gelatine is absorbed.

2.  Place the coffee and sugar in a saucepan over medium heat and stir until the sugar is dissolved. Bring to the boil and cook for 30 seconds. Remove from the heat, add the gelatine mixture and stir until dissolved. Set aside to cool for 20 mins. Pour the mixture into 4 x 1 cup capacity glasses and refrigerate for 2-3 hours (or overnight) until set.

3.  Place the chocolate, Marsala and 1/2 cup of the cream in a saucepan over low heat and stir for 2-3 minutes or until chocolate is melted and smooth. Set aside to cool.

4.  Spoon the cooled chocolate mixture over the set jellies and refrigerate for 20 minutes.

5.  Top the chocolate-layered jellies with the cream or berries before serving.

Recipe adapted from Donna Hay magazine

Ingredients, including cream, caster sugar (I used raw caster sugar), gelatine, dark chocolate and beloved Kahlua liqueur. I also used a strong blend of hazelnut-flavoured coffee and it added a richness to the flavour of the jelly. 
I also added some Kahlua to the jelly mixture...

Make up the jellies first, then add the chocolate layer after the jellies have set. I used less chocolate than the original recipe and would probably have a thinner layer of chocolate again next time (it's quite rich and sweet).

top photo: Tabitha cat spies a noisy bird on a neighbouring rooftop. Shoo!!

Raspberries are in season, though still sooo expensive. They are worth it, though, for the tart sweetness they add to this dessert. And they look beautiful, don't they?

Like I said, beautiful...