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Whisky Mac Coffee Jelly Shots
Rated 5.0 stars by 1 users
Category
Pudding, Dessert
Cuisine
British
Author:
Emily Davenport
Servings
8 servings
Prep Time
10 minutes
Calories
112
These irresistible 'naughty-but-nice' Whisky Mac Coffee Jelly Shots are taken from the Dairy Diary.
Ingredients
- Leaf gelatine 5 sheets
-
Freshly brewed hot coffee 300ml (½ pint)
- Caster sugar 5 tbsp
- Whisky 2 tbsp
- Ginger wine 2 tbsp
- Single cream 200ml (7fl oz)
- Chocolate coffee beans to decorate
Directions
- Put three sheets gelatine in a shallow dish, cover with cold water and soak for 5 minutes
- Put coffee in a heatproof jug with 4 tablespoons sugar. Drain gelatine, squeeze out water and stir into hot coffee until dissolved. Cool for 30 minutes then stir in whisky and ginger wine
Place eight 75ml (3fl oz) espresso cups or shot glasses on a tray and pour in coffee mixture, leaving 1cm (½in) gap at the top. Cool completely, then chill for 1 hour until set
- Soak remaining two gelatine sheets as above. Heat cream until hot but do not boil. Remove from heat. Stir in remaining sugar. Drain gelatine, squeeze out water and stir into cream until dissolved. Leave to cool for about 45 minutes until barely warm and then divide between the glasses. Cool completely and chill for 1 hour or until ready to serve. Decorate with chocolate coffee beans
Nutrition
Calories 112, Fat 4.8 grams, Saturated Fat 3 grams
