Ingredients: 500 ml cream
4 tsp. freshly ground coffee
what kind of coffee to choose? we'll show
500 ml boiling water
7,5 tsp. sugar
40 g gelatin
1 pinch of vanilla sugar
Gelatin pour 100 ml of cold boiled water and leave to swell for 1 hour. Pour coffee into a Cup and fill with boiling water. Allow to infuse for 5 minutes, then strain and mix with 4 tsp. of sugar. The swollen gelatin put on a slow fire and cook until the gelatin has dissolved (not boiling). In the coffee mixture pour half of the gelatin and mix well. Cast in the form (expect to remain on other layers) a small part and cooled.
To prepare butter jelly, we mix the cream with three and a half teaspoons of sugar in a saucepan, add a pinch of vanilla sugar and bring to a boil. Then cool the mixture to room temperature, add the remaining gelatin and pour on a layer of the coffee jelly creamy layer. Again let cool and repeat until you run out of cream and coffee mixture. I filled the layers and put the form in the freezer, layers froze for 7 minutes.
Before serving trays dipped in hot water for a few seconds (if you are cooking in silicone forms), and then quickly turn on the dish. To make jelly when filing can zest of lemon.
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