Silky Coffee Cream Jelly
A stunningly delicate coffee dessert for anyone with a sweet tooth. As it chills, the dessert separates into a layer of jelly that sinks to the bottom and a lighter, airier coffee cream on top.
Maria
Recipe author
Silky Coffee Cream Jelly
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 17 %
7 g
Fats 39 %
16 g
Carbohydrates 44 %
18 g
248 kcal
GI:
6
/
0
/
94
- Soak the gelatin in 90 g of cold boiled water and let it swell. 2. Combine the yolks with the sugar and heat them over a water bath, stirring, until the sugar is fully dissolved. 3. Pour in the coffee and stir until smooth. 4. Add the gelatin to the egg-and-coffee mixture. Heat until the gelatin has completely dissolved, then remove from the heat and cool. 5. Whip the well-chilled cream into a thick, fluffy foam. 6. Continuing to whip, pour in the coffee mixture a little at a time. 7. Divide the coffee-cream mixture among dessert glasses and refrigerate for 3–4 hours. 8. Garnish the finished dessert.
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Gelatin - 355 kcal/100g
- Natural coffee, ground - 201 kcal/100g
- Coffee - 94 kcal/100g
- Water - 0 kcal/100g
- Cream 35% - 337 kcal/100g
- Cream 40% - 362 kcal/100g
- Egg yolks - 352 kcal/100g
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