Home > Recipes > Jelly recipes > Sambuca jellies

Sambuca jellies

Name: Sambuca jellies
Prep time: 20 min
Total time: 20 min
Yield: Serves 8
Cuisine: Italian recipes
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)

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

Save recipe

Save

Save recipe Print

Rate

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)

Cook Mode Sticky screen? No thanks! Tap to prevent your screen from going off while cooking.

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.