Frappucino jelly with cream

  • Rating: 2 stars
  • Takes: 30mins to prepare and 4hrs to set
  • Serves: 6


  • 2 sheets gelatine
  • 150ml (¼pt) espresso coffee
  • 2tbsp caster sugar
  • 50ml (2fl oz) milk
  • 280ml (9fl oz) single cream
  • For the clear coffee layer
  • 1 sheet leaf gelatine
  • 100ml (3½fl oz) hot espresso coffee
  • 1tsp caster sugar
  • For the cream
  • 4tbsp whipping cream
  • chocolate coffee beans

Each serving contains 158 calories, 7.3g sugar, 12.8g fat, 8.1g saturates and 0.1g salt.


To make the creamy layer, soften gelatine in a little cold water, remove and shake off excess. Add to hot espresso coffee with the sugar and stir until both are dissolved. Add the milk and cream and pour into four wine glasses or other glass containers. Leave for at least 2 hours or until set.

For top layer, soften the gelatine as above. Add to hot coffee with 1tsp sugar. Pour over the set creamy coffee, leave for 1-2 hours to set.

Just before serving, gently whip the cream, spoon over the jelly, and top with a coffee bean.