What could possibly go wrong when you add alcohol and coffee to dessert? Well espresso jelly with white chocolate and grappa coulis is what can go very, very right.
Espresso jelly with white chocolate and grappa coulis
- 8 gelatine leaves
- 400g (2 cups) sugar
- 1 litre water
- 80ml (1/3 cup) instant coffee
- 200g white chocolate
- 100ml fresh cream, whipped
- 20ml (4 tsp) grappa
Soak the gelatine leaves in a little warm water for a few minutes.
Heat the sugar and water and stir until the sugar has dissolved, then stir in the coffee. Add the soaked gelatine leaves and stir until the gelatine has dissolved. Refrigerate until the jelly has set, about 2 hours.
Mix all the coulis ingredients over low heat until the chocolate has melted.
Serve the jelly drizzled with the chocolate coulis.
To drink: A glass of grappa, naturally.