ChefsBuzz - Healthy Recipes & World Cuisines

Takes 20 minutes to make, plus cooling and at least 2 hours’ setting

Ingredients
3 sheets leaf gelatine
300ml sambuca liqueur
2 tbsp light muscovado sugar
50ml freshly made, strong coffee, hot
1 tbsp whiskey
200ml double cream
Handful chocolate coffee beans

1. Put the gelatine sheets in a bowl and pour over 150ml cold water. Once they have softened, microwave on High for 30 seconds and stir to dissolve. Mix in the sambuca, then pour into 8 liqueur or shot glasses and leave in the fridge to set overnight, or for at least a couple of hours.

2. Put the sugar in a medium bowl, pour over the hot coffee and stir to dissolve. Leave to cool, then stir in the whiskey and cream and whip until slightly thickened.

3. Pour a thin layer of the coffee cream on top of the jellies and sprinkle with the coffee beans. Chill for 2 hours. Remove from the fridge 15 minutes before serving.