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Cappuccino Jellies

Steve Brown

Cappuccino Jellies recipe, brought to you by MiNDFOOD.

Cappuccino Jellies

Serves 4

2 cups hot, strong, good-quality espresso coffee

1/2 cup sugar

3 tsp gelatine powder

1/3 cup thickened cream

1 tbsp icing sugar

cocoa, to serve

1. In a heatproof bowl whisk together the coffee and sugar. Sprinkle over gelatine and whisk until gelatine and sugar have dissolved. Pour into 4 three-quarter-cup-capacity cappuccino cups. Put on a tray and cover with plastic wrap. Refrigerate for 4 hours or until set.

2. Whisk the cream and icing sugar together until soft peaks form. Spoon onto the coffee jellies and sprinkle with a little cocoa to serve.

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