• 125 ml (4¼ fl oz/½ cup) espresso coffee
• 60 g (2¼ oz) caster (superfine) sugar
• 3 g (1/10 oz) agar agar

Place the espresso, sugar and 125 ml (4¼ fl oz/½ cup) water in a small saucepan over medium heat and stir until the sugar is dissolved. Add the agar agar, bring to the boil and cook for 1 minute. Transfer to a container and refrigerate for 1 hour or until firmly set. Transfer to an upright blender and blend until smooth. Set aside.