Espresso Jelly



  • 4 gelatin sheets
  • 2 1/2 tablespoons espresso powder
  • 2 tablespoons sugar
  • ground cinnamon


  1. Soak gelatin sheets in cold water.
  2. Boil 250 ml water.
  3. Add espresso powder and sugar into hot water and stir.
  4. Squeeze gelatin sheets and add into the hot mixture.
  5. Pour into glasses and refrigerate, for ….. all night.
  6. Wake up, soak glasses into hot water for a second to get the jelly out easier.
  7. Dust with ground cinnamon… and BonJour!!!!


Note: This ratio is for strong coffee, moderate in sugar. Adjust to your taste.

Garnish with non-dairy cream, or ice cream.


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