Coffee Caramel Jelly
This jelly is perfectly amazing on it's own. If you have never been a jelly fan, then this may convert you. You could serve it with a custard or whipped cream or just the Caramel Chocolate Coffee Whipped Ganache. No need to make the Tiramisu trifle as pictured, unless you really want to!
You could of course replace the coffee with brewed chocolate. Up to you! Which ever way you go, I am confident it will be a hit!
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Need
- 110 Grams golden caster sugar
- 40 Grams honey
- 400 Grams Coffee brewed black BUY
- 30 Grams coffee or chocolate liqueur of choice (optional)
- 3 Teaspoons flavourless gelatin
Do
- 1
Place sugar and honey into heavy based saucepan on Induction 4. Do not stir, shake occasionally if needed to settle surface of sugar. The sugar will melt. When the sugar is fully incorporated with the syrup and is liquid, add the coffee quickly. It will spit.
- 2
Bloom the gelatine in the liqueur or a little water.
- 3
Tip the sugar/coffee mixture into the Thermomix bowl and add the bloomed gelatine mixture.
- 4
Blend 30 sec/speed 4 or until the gelatine has been dissolved without too much foam!
- 5
Pour into moulds or dessert glasses to set. This will take a few hours!
More
We are using this jelly in our Tiramisu Trifle but it is perfectly delicious on it's own!
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
