Coffee Jelly With Salted Caramel Whipped Cream
, 8+ hrs (mostly chilling the jelly), Serves 8
Cubes of sweet espresso jelly topped with salted caramel whipped cream, finished with flaky salt.
| 1 cup + 265 ml cold water | Bloom gelatin in cold water | Pour over gelatin, whisk, chill 8 hrs | Cube jelly, whip cream to medium peaks | Dollop over jelly, top, serve cold | |
| 2 (7 g) packets unflavored powdered gelatin (14 g total) | |||||
| 530 ml water | Boil water, sugar & vanilla 3 min | Dissolve espresso into syrup | |||
| 100 g granulated sugar (for the jelly) | |||||
| 2 tsp vanilla extract | |||||
| 1 1/2 tbsp instant espresso powder | |||||
| 100 g granulated sugar (for the caramel) | Melt sugar & salt to amber, 5 min | Whisk in lukewarm cream | Stir in cream, chill 2 hrs | ||
| 1/4 tsp salt | |||||
| 240 g heavy cream (lukewarm, for the caramel) | |||||
| 120 g heavy cream (stirred in after) | |||||
| Flaky salt, for serving | |||||
| Cacao nibs, for serving (optional) |
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