Who would have thought using gelatine could be so easy. I have always thought it was complicated. But thanks to the latest IMBB challenge I have discovered it isn't difficult at all. Now I am really looking forward to next summer and jellies made with wine and summer fruits.
Being Autumn here in the Souther Hemisphere I wanted to make something with less of a summery feel. Using coffee , Grand Marnier liqueur and chocolate I adapted a recipe from a Gourmet Traveller magazine.
COFFEE JELLIES WITH CINNAMON TRUFFLE SQUARES
6 leaves gelatine
1/2 cup caster sugar
275 ml frshly brewed espresso coffee(for maximun taste it should be strong)
Place sugar and 2 cups of water in a saucepan, stir over medium heat until sugar dissolves, then bring to the boil.
Soak gelatine leaves in cold water for 3 minutes until soft, then squeeze out excess water.
Remove sugar water mixture from heat and add gelatine leaves and stir to dissolve.
Divide mixture among 6 glasses and refrigerate until set.
Cinnamon truffle squares
200 ml pouring cream
400 grams dark chocolate
40 ml Grand Marnier
60 grams Dutch-process cocoa sifted with 2 teaspoons cinnamon
Grease a 8 x 26cm bar cake tin, line base and sides with foil, extending foil up over edge.
Place cream in a saucepan and slowly bring to the boil over low heat.
Pour cream over chocolate in a bowl and stir until melted and smooth, then stir in Grand Marnier.
Spoon truffle mixture into prepared tin, smooth top, then cover and refrigerate until firm.
Using the foil remove chocolate mixture from tin and peel away the foil.
With a hot dry knife, cut chocolate into 1cm squares, dust with cocoa/cinnamon mixture.
Serve the coffee jellies with softly whipped cream and cinnamon truffle squares.