Ingredients
- Spinneysfood Dark Muscovado Sugar 70g
- Gelatine 3 tsp
- Coffee 250ml, freshly brewed
- Spinneysfood Bottled Drinking Water 250ml, cold
- Whipping cream 250ml
- Tahini 2 tbsp
- Monin Caramel Syrup 1 tbsp
- Spinneysfood Fine Sea Salt A pinch
- Toasted sesame oil ½ tsp
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated."
Sesame jelly coffee with whipped tahini cream
Other 5 Mins Prep
- 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.
- In a medium-sized bowl, whisk the cream, tahini, caramel syrup, salt and sesame oil until soft peaks form.
- Unmould the jelly onto a chopping board and cut into 1cm cubes. Divide the coffee jelly cubes between two large cups.
- Top with the tahini cream and sprinkle over some sesame seeds before serving.