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!
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 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
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.
Bloom the gelatine in the liqueur or a little water.
Tip the sugar/coffee mixture into the Thermomix bowl and add the bloomed gelatine mixture.
Blend 30 sec/speed 4 or until the gelatine has been dissolved without too much foam!
Pour into moulds or dessert glasses to set. This will take a few hours!
We are using this jelly in our Tiramisu Trifle but it is perfectly delicious on it's own!
This is just one of our Insider recipes. Join us today and start cooking!