Cappuccino Jelly
Baking and Desserts • Italian
Description
To achieve a delicate, wobbly jelly, you only need 20 grams of gelatin per 1 liter of liquid. A dense, shiny jelly that can be cut with a knife is made by adding 40–60 grams of gelatin per 1 liter of liquid.
Ingredients
- Milk 5 fl oz
- Ground Coffee 0 oz
- Gelatin 0 oz
- Honey 0 oz
- White Beans 0 oz
Step-by-Step Guide
Step 1
Divide the gelatin into equal parts. Soak one part of the gelatin in a glass of milk (15–20 minutes, until it swells). After that, prepare the coffee. Pour the coffee into a saucepan, add the glass of milk with gelatin, and stir over low heat until the gelatin is completely dissolved. Remove from heat before the liquid boils. Pour into a mold and place in the refrigerator. When the first layer sets, prepare the second layer.
Step 2
Soak the second part of the gelatin in a glass of milk (15–20 minutes, until it swells). Heat the remaining milk in a saucepan, add honey to taste and vanilla (I use natural ground vanilla, which leaves pleasant specks). Pour the swollen gelatin into the warm milk. Stir the liquid until the gelatin dissolves. Then take a mixer and whip it into a foam. This will give you a layer of jelly with bubbles. Pour the second layer of jelly into the mold, or make it separately—whichever is more convenient.
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