This twist on jelly coffee has a drop of sesame oil and a fluffy tahini cream, which add a toasty depth to the jelly
المكونات
طريقة التحضير
تحميل PDF1
Stir the sugar and gelatine into the hot, freshly brewed coffee until dissolved completely. Add the water. Pour into a standard 21cm x 11cm loaf tin. Cover and refrigerate until set.
2
In a medium-sized bowl, whisk the cream, tahini, caramel syrup, salt and sesame oil until soft peaks form.
3
Unmould the jelly onto a chopping board and cut into 1cm cubes. Divide the coffee jelly cubes between two large cups.
4
Top with the tahini cream and sprinkle over some sesame seeds before serving.
