I run on coffee. It flows through my veins. Although I limit myself to only three small cups a day, I get caught up in the whole ritual of this intensely aromatic tradition. I wake up thinking about my first cup. As Nick expertly pours me my first of the day (he has made me coffee every single day for the past decade and half), I zone out and savour every sip. My second cup a mere two hours later is a necessity – my work companion.
And then my last at precisely 3pm is an event in itself. I am anticipating it, savouring the thought of hugging the hot mug in my hands, preparing for it. Because, it is then that I set aside 10 minutes of time to do nothing and escape into my thoughts with my coffee for company. And something sweet on the side. No wonder the tiramisu is my favourite dessert and the coffee cake my favourite afternoon treat.
I recently collaborated with Nespresso to create a couple of fine dining coffee dessert recipes. And this luscious jelly, coconut and condensed milk dessert inspired by the famous Vietnamese Iced Coffee was an absolute hit. Using a robust flavoured coffee like Arpeggio but a decaffeinated version ensures that I can enjoy my coffee hit at night without compromising on sleep (yes, I have reached that age where caffeine after 3pm tends to transform me into a night owl).
I love the simplicity of this dessert and you get to make coffee jelly. Coffee Jelly!!! It takes literally 5 minutes to make and then a couple of hours to set. And the rest of the dessert comes together in 5 minutes too. It is honestly the easiest, most wow looking dessert you will ever make. Definitely a must at a dinner party. Just make sure you have a supply of ice cubes in your freezer. But PLEASE! Make this okay? It will be the best thing you will taste! Nick and I are so addicted to this, we have been having this once (okay twice!) every week for the past 3 weeks, it is seriously delish!
I recently shared a picture of some gorgeous blooms brightening up my kitchen space. These blooms are from A Floral Affair in Dural, one of 200 florists and garden centres across Australia that are now capsule collection points for used Nespresso capsules (see the snazzy silver pod collection container to the left?). Nespresso has partnered with Terracycle in a zero waste initiative to recycle their 100% recyclable coffee pods. From these collection points, the pods are taken to a Southern NSW recycling plant and completely recycled – used grounds composted and aluminium melted down to make new products. So awesome!!! (check their website to see where your nearest point is)
Hope you enjoy these simple recipes. Please don’t forget to comment and let me know how they turned out for you. If you loved them, please do rate them as well. And lastly I would love to see what you are cooking and enjoying from the blog. If you share it on social media, do tag me on Instagram with #cookrepublic
VIETNAMESE ICED COFFEE JELLY
For the espresso jelly
- 120 ml Nespresso Arpeggio Decaffeinato
- 1 tablespoon maple syrup
- 2 teaspoons gelatin powder
For the sweet milk
- ¼ cup (60 ml) sweetened condensed milk
- ½ cup (125 ml) coconut milk
For the topping
- 1 cup crushed ice
- 40 ml Nespresso Arpeggio Decaffeinato
- zest of 1 lime
- Prepare the jelly by mixing the hot coffee, maple syrup and gelatin in a small glass jug until gelatin is dissolved. Strain coffee mixture into a clean 10cm square plastic container. Refrigerate for 2-3 hours until set. Cut jelly into small 2cm cubes.
- Mix sweetened condensed milk and coconut milk in a jug with a spoon until smooth.
- To assemble the dessert, divide coffee jelly equally into four 200ml capacity footed glasses. Pour over equal quantity of sweet milk in all the four glasses. Divide the crushed ice between the glasses. Top with a drizzle of the espresso and garnish with lime zest. Serve with a spoon.