We dug through the archives and found this iconic latte jelly recipe, and we couldn’t be more excited. This wobbly number had its moment back in 2009, and it’s definitely high time for a comeback. Silky, smooth, and slightly chewy with just the perfect hit of coffee, it’s an easy retro-styled dessert that we think deserves a spot on the modern dessert table.
Whip it up and leave it to set in the fridge. Serve this latte jelly as a sweet treat after a long lunch (if you can wait that long, that is!)
Ingredients
Method
In a heatproof bowl, sprinkle gelatine over boiling water and stir until dissolved.
In a medium saucepan, combine coffee, cocoa, sugar and evaporated milk. Stir on low until coffee dissolves and mixture is hot
(don’t boil). Remove from heat and set aside until lukewarm.
Stir gelatine mixture and vanilla into coffee mixture. Pour into a 4-cup mould or dish. Refrigerate for 3–4 hours or until firm.
To serve, dip mould base briefly in hot water and invert jelly onto a serving plate. Serve immediately.
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