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Coffee Jelly
Ingredients
1 pint strong black coffee (made with ground coffee beans, or freeze-dried instant coffee)
1 oz gelatine
2½ fl oz water
2 oz granulated sugar
Thinly pared rind of ½ orange
For decoration
2½ fl oz double or whipping cream (whipped, sweetened and flavoured with vanilla essence), or pastry cream
2 oz flaked browned almonds
Method
Melt the gelatine in the water. Add the sugar and orange rind to the freshly made coffee and stir gently until the sugar is dissolved, then cover and leave to infuse for 10 minutes. Strain coffee through a double thickness of muslin, add the gelatine mixture and pour into a glass bowl. Leave to set.
Cover with the flavoured cream (or pastry cream); scatter over the browned almonds.
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