Alcoholic jelly "Irish cream"
Votes: 1
Time: 3 hours 20 minutes
Complexity: easily
Servings: 36
Complexity: easily
Servings: 36
Nutritional value per serving:
Calories 79, total fat 3 G., saturated fats 2 G., proteins 1 G., carbohydrates 6 G., fiber 0 G., cholesterol 13 mg, sodium 22 mg, sugar 5 G.
Calories 79, total fat 3 G., saturated fats 2 G., proteins 1 G., carbohydrates 6 G., fiber 0 G., cholesterol 13 mg, sodium 22 mg, sugar 5 G.
Good old Irish coffee is transformed into a alcoholic jelly in this recipe. This charming adult dessert combines all the flavors of the famous cocktail—coffee, Baileys, and whipped cream. Cut the jelly into squares or use a shamrock cookie cutter to create shapes for good luck.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 2 cups of hot strong black coffee
- 3 tablespoons of sugar
- 5 packets of 7 grams of gelatin
- 1 bottle (750 ml) Irish cream liqueur, such as Baileys Original Irish Cream
- Whipped cream and chocolate-covered coffee beans, for serving
- Special equipment: wooden skewer and pastry bag
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Recipes with similar ingredients: coffee, Baileys liqueur, gelatin, coffee beans
Cooking the dish according to the recipe:
- Line a 20x20cm baking pan with plastic wrap, allowing it to overhang by 5cm on all sides.
- Mix the coffee and sugar in a medium bowl until the sugar dissolves. Vigorously stir in 2 packets of gelatin until completely dissolved. Strain the coffee mixture through a fine sieve into the prepared pan. Skim off any foam from the top with a spoon. Refrigerate, uncovered, until the jelly sets, about 1 hour. Use a wooden skewer to poke a few holes in the coffee jelly. This will help hold the two layers together.
- Microwave 1 cup of liqueur for about 1 minute. Add the remaining 3 packets of gelatin and stir until completely dissolved. Add the remaining liqueur and stir. Pour the mixture over the set coffee jelly and refrigerate until completely set, about 2 hours.
- Carefully remove the jelly from the mold by pulling on the overhanging film. Cut the jelly into 36 squares. You can also cut out shapes using a small shamrock-shaped cookie cutter.
- Pipe whipped cream onto each serving of jelly and garnish with a chocolate-covered coffee bean. Refrigerate until ready to serve.
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