Delicate coffee cream jelly

4 servings
3 hours 30 min


1. Soak gelatin in 90 g of cold boiled water and leave until swollen.

2. Combine the yolks with sugar, heat, stirring, in a water bath until the sugar is completely dissolved.

3. Pour in coffee, mix until homogeneous.

4. Add gelatin to the egg-coffee mass. Heat until the gelatin is completely dissolved. Remove from the fire, cool.

5. Beat the pre-cooled cream into a thick foam.

6. Continuing to beat, pour coffee in parts.

7. Pour the coffee and cream mass into creams and refrigerate for 3-4 hours.

8. Ready to decorate dessert