For the jelly
- 4 cups coffee
- 7 oz sugar
- 1 oz gelatin sheets
Garnish (optional) whipped cream and pistachios to taste
Soften the gelatin sheets in a small bowl of cold water for 5 minutes, then drain, squeeze and add to the espresso coffee you have prepared in the meantime.
Stir the mixture off the heat until the gelatin has dissolved completely, then add sugar, stirring constantly.
Strain the mixture and pour into molds. Place in refrigerator to solidify for at least 3 hours.
Then unmold the jelly, cut into slices and serve as dessert accompanied by whipped cream and chopped pistachios.