Cappuccino Jelly
5 servings
20 minutes
Cappuccino jelly is a refined treat that combines the rich flavor of natural coffee with the tenderness of milk jelly. This dessert is inspired by Italian cuisine, where cappuccino holds a special place in coffee enjoyment culture. The base of the jelly is aromatic coffee, harmoniously complemented by the sweetness of honey and a subtle vanilla note. An interesting feature of the recipe is the second layer whipped to an airy structure, creating an effect of lightness and softness. Cappuccino jelly is perfect for elegantly finishing a meal or as a morning dessert that brings refreshment and pleasure. It pairs wonderfully with chocolate crumbs or nuts, enhancing flavor nuances. This dessert is a true celebration for coffee lovers, bringing gastronomic delight in every spoonful.
1
We divide the gelatin into equal parts. Soak one part of the gelatin in a glass of milk (for 15-20 minutes until it swells). After that, we prepare the coffee. Pour the coffee into a saucepan, add the glass of milk with gelatin and stir over low heat until the gelatin is completely dissolved. Remove from heat before the liquid boils. Pour into a mold and send to the refrigerator. When the first part sets, prepare the second part.
- Gelatin: 30 g
- Milk: 100 ml
- Natural coffee: 20 g
2
Soak the second part of the gelatin in a glass of milk (15-20 minutes, until it swells). Heat the remaining milk in a saucepan, add honey to taste and vanilla (I use natural ground vanilla, which leaves pleasant granules). Pour part of the swollen gelatin into the warm milk. Stir the liquid until the gelatin dissolves. Then take a mixer and whip it into a foam. This way, you will get a layer of jelly with bubbles. Pour the second layer of jelly into the mold, or make a separate layer - it's up to you.
- Gelatin: 30 g
- Milk: 100 ml
- Honey: 25 g
- Vanilla pod: 5 g