Latte Jelly Recipes

Steps:

• Place milk in a 1-cup microwave-safe measuring cup. Microwave, uncovered, on high for 1 minute or until milk is hot and small bubbles form around edge of cup., Place a metal whisk in cup; whisk vigorously by holding whisk handle loosely between palms and quickly rubbing hands back and forth. Remove foam to a small measuring cup as it forms. Continue whisking until foam measures 1/8 to 1/4 cup; set aside., Pour Easy Espresso into a cup; pour in remaining hot milk. Spoon foam over top and serve immediately.

Steps:

• Pour boiling water over gelatine in heatproof bowl.
• Stir till dissolved.
• Put coffee and cocoa in saucepan.
• Add sugar and milk.
• Stir over low heat till coffee is dissolved and mixture is hot but not boiling.
• Remove pan from heat, coll till lukewarm.
• Stir in gelatine mixture and vanilla.
• Pour mixture into 4 cup oiled mould.
• Refrigerate for at least 4 hours till firm.
• When ready to serve, dip base of mould intohot water then invert onto plate.

Steps:

• Make around 35ml espresso using your coffee machine and pour it into the base of your cup.
• Steam the milk with the steamer attachment so that it has around 2-3cm of foam on top. Hold the jug so that the spout is about 3-4cm above the cup and pour the milk in steadily. As the volume within the cup increases, bring the jug as close to the surface of the drink as possible whilst aiming to pour into the centre. Once the milk jug is almost touching the surface of the coffee, tilt to speed up the rate of pour. As you accelerate, the milk will hit the back of the cup and start naturally folding in on itself to create a pattern on the top.