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Ingredients
- leaf gelatine 4 sheets
- double cream 284ml carton
- caster sugar 2 tbsp
- cardamom 4 pods, bruised
- strong black coffee 300ml
COFFEE SYRUP
- black coffee 200ml
- caster sugar 200g
- kahlua 2 tbsp
Method
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Step 1
Soak the gelatine in cold water until softened. Put the cream, sugar and cardamom in a pan and gently heat (don’t boil). Squeeze the gelatine and stir in until dissolved then stir in the coffee. Strain the liquid into 4 small glass coffee cups and chill for at least 4 hours until set or overnight.
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Step 2
To make the coffee syrup, simmer the coffee and sugar until the sugar has dissolved. Stir in the kahlua and cool. Just before serving, flood the top of each cup with a little syrup.
