What’s not to love about jelly - and when you add the complexity of chocolate to jelly ... need I say more? You could replace the Brew Choc in this recipe with coffee, and voila, Cappuccino Jellies. Loving it! (I know, I am on a jelly kick right now, but it will be revealed sooner or later...there is method to my madness!)
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The Lazy Sourdough Bakery course now baking.
The Whole Scoop Ice Cream course is churning now!
Need
-
Brew Choc Layer
- 50 Grams Brew Choc granules BUY
- 400 Milliliters coconut cream Recipe
- 100 Grams water
- 50 Grams pure maple syrup
- 1 Teaspoon vanilla bean paste BUY
- Generous pinch pink salt flakes BUY
- 3 Teaspoons flavourless gelatin
-
Frothy Layer
- 400 Milliliters coconut milk Recipe
- 50 Grams pure maple syrup
- 1 Teaspoon vanilla bean paste BUY
- Generous pinch pink salt flakes BUY
- 2 Teaspoons flavourless gelatin
Do
- 1
Brew Choc Layer:
- 2
Place all ingredients except gelatin into Thermomix bowl and cook 10 min/90°C/speed 2.
- 3
Strain solids out and return liquid to Thermomix bowl.
- 4
Add gelatin and blend 30 sec/speed 6.
- 5
Divide between 6 small glasses or cups and cool before refrigerating for several hours until set.
- 6
Frothy Layer:
- 7
Place all ingredients except gelatin into Thermomix bowl and cook 8 min/80°C/speed 2.
- 8
Add gelatin and beat 1 min/speed 6.
- 9
Pour on top of set Brew Choc layer.
- 10
Cool before refrigerating until set.
- 11
To serve, sprinkle with a little cocoa and add a dollop of cream if desired.
