Cappuccino Coffee Jelly

Serves 6

This bears no resemblance to the artificially flavored gelatin dishes of childhood; it is infinitely better tasting. Clear jelled essence of espresso is topped with ethereal jelled foam, finished with a dollop of cinnamon whipped cream and a candied espresso bean. Coffee gelatin is very popular in Japan, and now you’ll know why.

2 envelopes unflavored gelatin
3 1/2 cups freshly brewed espresso or extra strength coffee
1/4 cup sugar
1 cup cream
1 tablespoon superfine sugar
1/4 teaspoon cinnamon
Candied espresso beans, for garnish

1. In a small saucepan, let the gelatin soften in 1/2 cup of the espresso for 5 minutes. Heat the mixture over a very low heat, stirring until the gelatin is dissolved. Add the remaining espresso, and the 1/4 cup sugar. Stir until the sugar is dissolved. Remove from the heat and transfer to a medium bowl. Let cool.
2. Pour 1/3 cup of the espresso jelly into each of 6 stemmed (8 ounce) glasses and chill. You should have 1 1/2 cups of espresso jelly remaining in the bowl; place in the refrigerator until almost jelled (the consistency of egg whites).
3. In a small bowl with an electric mixer, beat the cream until it holds a soft peak. Divide in half.
4. Beat the remaining chilled espresso jelly until it is pale and frothy. Fold half of the cream into the espresso jelly. Spoon this mixture into the glasses. Chill for 2 hours, or until set.
5. Beat the 1 tablespoon superfine sugar and cinnamon into the remaining half of the cream. Before serving, spoon dollops of this cinnamon cream onto the jelly. Garnish with a candied espresso bean.