Coffee and Tia Maria Jelly with Chocolate Chantilly Cream

Name: Coffee and Tia Maria Jelly with Chocolate Chantilly Cream
Ingredients: 4 oz/112 g good dark chocolate, grated (this is easiest done in the grater of a food processor); ½ tsp vanilla essence or a few drops of extract; ½ tsp vanilla essence or a few drops of extract; 2 oz/56 g caster sugar; 1 large egg white; ½ pint/285 ml double cream; 1¼ pints/710 ml very good strong hot Italian-roast coffee (good decaffeinated is fine), freshly made; 2 sachets powdered gelatine (approx. 1 oz/28 g); ¼ pint/140 ml Tia Maria and water mixed (mostly Tia Maria!); ¼ pint/140 ml Tia Maria and water mixed (mostly Tia Maria!)

Preparation info

Serves
8

Difficulty
Easy

Appears in

The Claire Macdonald Cookbook

By Claire Macdonald

Published 1997

About

The coffee jelly can be made a day or two in advance, and the dark chocolate for the cream grated and kept in a covered bowl in the fridge, so all that remains to do before dinner is to turn out the jelly, whip the chantilly cream and fold in the grated chocolate. Heap this in the centre of the jelly ring. Simple!

I serve this with the Chocolate Oatmeal Crisp Biscuits.

Ingredients

Dessert

Ingredients

Method