25 g (1 oz) vanilla sugar or caster sugar
300 ml (1/2 pt) hot strong coffee
12.5 g (1/2 oz powdered gelatine
45 ml (3 tbsp) water
300 ml (1/2 pt) hot strong coffee
12.5 g (1/2 oz powdered gelatine
45 ml (3 tbsp) water
Vanilla Jelly
1 egg yolk
25 g (1 oz) caster sugar
300 ml (1/2 pt) milk
vanilla essence
12.5 g (1/2 oz) powdered gelatine
45 ml (3 tbsp) water
25 g (1 oz) caster sugar
300 ml (1/2 pt) milk
vanilla essence
12.5 g (1/2 oz) powdered gelatine
45 ml (3 tbsp) water
method
1. Add the sugar to the hot coffee.
2. Dissolve the gelatine in the water over a saucepan of hot water.
3. Add to the coffee mixture and stir well to make sure the jelly is clear.
4. Pour half the mixture into a greased 3/4 litre (1 1/2 pt) decorative jelly mould.
5. Leave to set but keep the rest of the mixture warm.
6. Mix the egg yolk with the sugar, pour on the milk in a saucepan and heat, stirring all the time.
7. When thickened, add vanilla essence to taste. Strain and cool.
8. Melt the gelatine in the water and add to the vanilla cream. Pour half this mixture onto the set coffee jelly and leave this to set. Repeat the layers.
9. Refrigerate until completely set and then turn out onto a serving plate.
2. Dissolve the gelatine in the water over a saucepan of hot water.
3. Add to the coffee mixture and stir well to make sure the jelly is clear.
4. Pour half the mixture into a greased 3/4 litre (1 1/2 pt) decorative jelly mould.
5. Leave to set but keep the rest of the mixture warm.
6. Mix the egg yolk with the sugar, pour on the milk in a saucepan and heat, stirring all the time.
7. When thickened, add vanilla essence to taste. Strain and cool.
8. Melt the gelatine in the water and add to the vanilla cream. Pour half this mixture onto the set coffee jelly and leave this to set. Repeat the layers.
9. Refrigerate until completely set and then turn out onto a serving plate.
serving amount
serves 6
rate this recipe
7.5
out of 10
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