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Ingredients

  • 4 sheets leaf gelatine
  • 284ml carton double cream
  • 2 tbsp caster sugar
  • 4 pods cardamom, bruised
  • 300ml strong black coffee

COFFEE SYRUP

  • 200ml black coffee
  • 200g caster sugar
  • 2 tbsp kahlua

Method

  • 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.

  • 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.

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