Coffee Cappuccino Jelly Dessert
Coconut cream provides fat, while coffee gives this dessert a rich flavor and creamy base; gelatin creates a firm jelly texture. Chilling makes the portions stable and easy to serve.
Measure water (500 g) and divide it into two portions: bloom gelatin (20 g) in 100 g of water, and use the remaining 400 g for the coffee. Let the gelatin bloom.
Prepare coffee (15 g) with 400 g of water and cool it completely. Heat the bloomed gelatin in a bain-marie until dissolved, without boiling.
Whip cold coconut cream (200 g) until thickened. Add stevia (to taste), vanilla (to taste), and xanthan gum (1 g), mixing the dry additions first.
Pour the cooled coffee and dissolved gelatin into the cream mixture and whisk until smooth. Divide the dessert between molds and refrigerate for several hours.
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