Recipes // Breakfast // Coffee Jelly

Coffee Jelly

Created by Debi Mazar & Gabriele Corcos, stars of Cooking Channel’s show Extra Virgin

Serves 4

  • 2 cups Lavazza Espresso
  • 3/4 cup sugar
  • 1/3 cup cornstarch pinch of salt
  • 2 ounces dark chocolate
  • 1 tablespoon orange liquor
  1. Combine the sugar, cornstarch and salt and mix until well combined.
  2. Add it to the warm espresso in a saucepan.
  3. With a whisk, stir until the sugar mixture is dissolved.
  4. Stirring constantly, bring to a boil.
  5. The mixture will thicken considerably.
  6. Continue stirring for two minutes to cook off the starch.
  7. Pour into 4 six ounce ramekins.
  8. Refrigerate for at least three hours.
  9. Serve with whipped cream and/or candied orange.
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