For best results, always weigh ingredients where a weight is provided
Equipment
1 Medium or small saucepan
rubber spatula
Electric mixer or balloon whisk
1 large mixing bowls
Dessert glasses or bowls
Instructions
Place the water into a medium saucepan over low heat and sprinkle the gelatine over the top. Stir constantly until you see the gelatine is fully dissolved. A silicone or rubber spatula is best here so you can rub any bits of gelatine against the side of the pan to help them dissolve. Don’t let it boil.
Add the coffee granules and sugar and continue stirring until the sugar is dissolved. Again, don’t let it boil.
Transfer the coffee mixture to a large mixing bowl and place in the fridge for 15-20 minutes until cooler than room temperature. It should be a thick syrup but not set to a jelly.
Once the coffee syrup is cool, pour the cold cream into a separate large bowl and use an electric mixer to beat to firm peaks. Be careful not to overwhip or it will become grainy - you just want it to get the point where a peak holds it’s shape, just.
Stir the vanilla into the coffee syrup.
Add one quarter of the whipped cream to the coffee syrup and stir to loosen.
Add another quarter of the whipped cream and switch to a folding motion. Gently folding until just combined. The aim with folding is to lift from the bottom and fold over the top so as not to knock out air.
Repeat two more times with the remaining cream. The mixture should feel light and fluffy and be able to hold it’s shape and not settle back into itself.
Divide the mixture evenly between small dessert glasses and chill at least 2 hours or overnight.
Sprinkle with chocolate shavings or dust with cocoa to serve.
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Notes
Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
Coffee flavor: Make sure to use coffee granules or only use 3 teaspoons if using coffee powder. In saying that, if you like your coffee really strong, go up to 5-6 teaspoons and it’s like a really strong sweet latte. You can also just make 1/4 cup of strong espresso from your coffee maker and leave out the water from the recipe.
Nutrition details are approximate only - scroll below the recipe to find the full nutritional information.
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.