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.