Coffee Jelly

Cook Time 5 minutes plus refrigeration

Servings 4-6

Ingredients

4 cups (1 litre) hot (but not boiling) black coffee, brewed to your taste

4 tsp powdered gelatine

Thickened cream, whipped with sugar and salt, to serve

Coffee sugar crystals, to serve (optional)

Method

Pour ¼ cup (60 ml) of the hot coffee into a small bowl. Sprinkle the gelatine over and whisk with a fork. Once the gelatine starts to dissolve, add the mixture to the remaining hot coffee and gently stir until completely dissolved.

Transfer to a jug and pour into your mould/s, then set in the fridge for at least 4 - 7 hours, or preferably overnight.

Serve drizzled with cream, topped with a scattering of crunchy sugar crystals.