Cappuccino Jelly

I was visiting my favorite bookstore the other day and noticed a new magazine called Sumptuous. I love magazines that are glossy, with loads of photos, inspiring food content as well as the latest in food trends. I earmarked several pages with recipes such as slow roasted shoulder of pork with lemon, fennel and garlic; duck and fig galette with spiced praline; black pepper caramel and chocolate oil; walnut, garlic and pomegranate dip with grilled flatbread; pear and parsnip dip; rhubarb and passionfruit trifle (need I say more?). Then I saw the recipe for Espresso Jelly. This isn’t any ordinary jelly! I thought about making the jelly as shown in the magazine but I’m more of cappuccino fan so I improvised. Another lovely Australian magazine to add to my collection!

Serves 6
12g sugar
1/2 sheet gelatine
6 ristretto (15ml or 1/2 an espresso shot)

Place 2g (1/2 – 1 teaspoon) of sugar into 6 macchiato glasses. Evenly divide the gelatine sheet into 6 pieces and place one in each of the glasses. Pour one ristretto (15ml) over each. Stir without disturbing the crema and set in fridge for one hour.

The Culinary Chase’s Note: I poured the frothed cream on top after I stirred the ristretto, however, next time I’ll add the milk after the jelly has had time to set.