Coffee cubes

Ingredients

120 ml espresso

4 tsp gelatin

450 ml water

60 g brown sugar

For the sauce:

125 ml 35% heavy cream

125 ml coconut milk

3 egg yolks

40 g sugar

Dissolve the gelatin in cold water. Bring to a boil in a small saucepan, stirring constantly. Once boiling, add the brown sugar and espresso. Take a square container (about 16 x 16 cm), line the bottom with foil, and pour in the gelatin solution. Chill the jelly for at least 6 hours or simply refrigerate overnight. When the jelly has set, remove the foil and cut it into cubes.

Combine the heavy cream and coconut milk and heat in a small saucepan. In a bowl, combine 3 egg yolks and sugar. Continue mixing until the mixture becomes thicker and paler. Pour in the hot coconut milk and cream. Mix thoroughly. Pour the mixture back into the saucepan. Stirring constantly, simmer the sauce for a few minutes over low heat (do not let it boil). Strain the sauce through a sieve.

Serve the coffee jelly cubes with the coconut sauce. If you don't have coconut milk, you can serve the coffee jelly with whipped cream.

Enjoy!