Coffee Jelly With Salted Caramel Whipped Cream

Preparation

1. Step 1

   Add 1 cup plus 2 tablespoons cold water to a large measuring cup. Mix in the gelatin.

2. Step 2

   To a small saucepan over medium heat, add 2¼ cups water, ½ cup of the sugar and the vanilla, and bring to a boil, then continue to boil until the sugar is dissolved, about 3 minutes. Add the espresso powder and stir until dissolved. Pour the boiling mixture over the softened gelatin and whisk until the gelatin has dissolved. Pour the mixture into a heatproof container, cover with a lid and chill in the fridge until solidified, at least 8 hours.

3. Step 3

   In a microwave-safe measuring cup or bowl, heat 1 cup of the cream in the microwave for 30 seconds to 1 minute, until lukewarm.

4. Step 4

   To a small saucepan over medium heat, add the remaining ½ cup sugar and the salt. Cook, without stirring, for 5 minutes, tilting the pan occasionally to shift the mixture around until most of the sugar has melted and the color has deepened to a dark amber.

5. Step 5

   Slowly stream in the lukewarm cream while constantly whisking. Remove from heat once incorporated. Mix in the remaining ½ cup cream and chill in the fridge until cold, at least 2 hours. (If the mixture seizes and firms up when adding the cream, simply return it to low heat and whisk until combined and creamy before chilling.)

6. Step 6

   Before serving, remove the solidified coffee jelly from the fridge and place it on a cutting board. Slice into small cubes. Return the cubes to their container. (It’s fine if some of the cubes lose their shape.)

7. Step 7

   Add the salted caramel whipping cream to the bowl of a stand mixer. Using the whisk attachment, whip to medium peaks, about 3 minutes.

8. Step 8

   Divide the coffee jelly among 8 small (6-ounce) glasses, like coupes or martini glasses. Dollop the salted caramel whipped cream onto each serving, spreading it over about half the jelly to the edge of the glass. Sprinkle with flaky salt and cacao nibs (if using) and serve cold.