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Export 5 ingredients for grocery delivery
Step 1
Place the water into a medium saucepan over low heat and sprinkle the gelatine over the top. Stir constantly until you see the gelatine is fully dissolved. A silicone or rubber spatula is best here so you can rub any bits of gelatine against the side of the pan to help them dissolve. Don’t let it boil.
Step 2
Add the coffee granules and sugar and continue stirring until the sugar is dissolved. Again, don’t let it boil.
Step 3
Transfer the coffee mixture to a large mixing bowl and place in the fridge for 15-20 minutes until cooler than room temperature. It should be a thick syrup but not set to a jelly.
Step 4
Once the coffee syrup is cool, pour the cold cream into a separate large bowl and use an electric mixer to beat to firm peaks. Be careful not to overwhip or it will become grainy – you just want it to get the point where a peak holds it’s shape, just.
Step 5
Stir the vanilla into the coffee syrup.
Step 6
Add one quarter of the whipped cream to the coffee syrup and stir to loosen.
Step 7
Add another quarter of the whipped cream and switch to a folding motion. Gently folding until just combined. The aim with folding is to lift from the bottom and fold over the top so as not to knock out air.
Step 8
Repeat two more times with the remaining cream. The mixture should feel light and fluffy and be able to hold it’s shape and not settle back into itself.
Step 9
Divide the mixture evenly between small dessert glasses and chill at least 2 hours or overnight.
Step 10
Sprinkle with chocolate shavings or dust with cocoa to serve.
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