Irish coffee Jellies

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5 servings
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By Food24 November 03 2009
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Ingredients (9)

65.00 ml nescafé strong black coffee — filter
850.00 ml water
100.00 ml castor sugar
2.00 ml vanilla — essence
30.00 ml Sheridans gelatine
90.00 ml water — cold
65.00 ml whiskey
150.00 ml cream — fresh, chilled
chocolate — coated coffee beans
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Method:

Mix the filter coffee and water in a saucepan and bring to the boil. Steep for a few minutes until strong and strain through a paper coffee filter or fine tea strainer. Measure 750 ml (3 c) and reserve the remaining 100 ml (2/5 c). Add the castor sugar and vanilla essence to the 750 ml (3 c) coffee and stir until the sugar has dissolved. Sprinkle the gelatine over 90 ml (6 T) cold water and leave until spongy. Heat until the gelatine has dissolved, but do not bring to the boil. Stir into the coffee, mixing well. Cool slightly, add the whisky and mix. Pour the mixture into five glasses and chill until set. Whip the cream until stiff and add to the remaining 100 ml (2/5 c) coffee. Pour a little of the cream mixture over the set jelly in each glass. Decorate with whole chocolate coffee beans if desired.
Serves 5.



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