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Sambuca jellies

Published: 30 Apr 08
Updated: 18 Mar 24

Sambuca’s aniseed flavour is complemented by the creamy coffee layer. To save time, try floating a layer of Irish cream liqueur on top of the jellies instead of the coffee cream.

Easy
May 2008

Test kitchen approved

Serves 8
Takes 20 min to make, plus cooling and at least 2 hours’ setting

Sambuca’s aniseed flavour is complemented by the creamy coffee layer. To save time, try floating a layer of Irish cream liqueur on top of the jellies instead of the coffee cream.

Nutrition: per serving

Calories: 226kcals
Fat: 13.8g (8.6 saturated)
Protein: 0.6g
Carbohydrates: 14.2g (13.5 sugar)
Salt: trace

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Ingredients

3 sheets leaf gelatine
300ml sambuca liqueur
2 tbsp light muscovado sugar
50ml freshly made, strong coffee, hot
1 tbsp whiskey
200ml double cream
Handful chocolate coffee beans, (from Whittard and Carluccio’s)

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Method

Put the gelatine sheets in a bowl and pour over 150ml cold water. Once they have softened, microwave on High for 30 seconds and stir to dissolve. Mix in the sambuca, then pour into 8 liqueur or shot glasses and leave in the fridge to set overnight, or for at least a couple of hours.
Put the sugar in a medium bowl, pour over the hot coffee and stir to dissolve. Leave to cool, then stir in the whiskey and cream and whip until slightly thickened.
Pour a thin layer of the coffee cream on top of the jellies and sprinkle with the coffee beans. Chill for 2 hours. Remove from the fridge 15 minutes before serving.