A recipe from the Good Food collection.
1 tbsp sugar
125ml (½ cup) freshly made hot espresso coffee
2 tsp powdered gelatine
105g (⅓ cup) condensed milk
125ml (½ cup) coconut milk
135g (1 cup) ice, crushed
300ml freshly made espresso coffee, chilled
Place the sugar, hot coffee and 125ml (½ cup) water in a small saucepan over low heat. Add the gelatine and stir to dissolve. Remove from the heat and pour into a 10cm × 14 cm) shallow tray. Placein the refrigerator for 30 minutes, or until set.
Cut the jelly into shreds and divide among four 200ml glasses. Place one tablespoon of condensed milk on the jelly, then add 1½ tablespoons of coconut milk. Top with the crushed ice and pour on the chilled coffee. Serve with a spoon.
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