Recipe: Coffee and Grand Marnier gelee

Coffee gelee has a way of working it's way around a menu.  One of the most popular uses I've seen a lot are interpretive versions of tiramisu.  As the original dessert can be a bit difficult to serve clean, it is often easier to make a  tiramisu flavoured bavarian or mousse and set it up in a glass.  The coffee element then often finds itself as a gelee in the bottom of the glass, or set up separately, cut into cubes and served on top as a garnish.  When I made this recently, I did the latter.  While my dessert tipped its hat to tiramisu, it was different enough I didn't feel bound to use rum or Marsala as the participating alcohol, and went with one of my favorites, Grand Marnier.  I like the ratio of gelatin in this, it is firm enough to cut and handle, but still soft and delicate.

You will need:

450ml / 15.2oz                     strong brewed coffeee

50ml / 1.7oz                         Grand Marnier liqueur 

30ml / 2Tbs                          sugar

6 sheets                                gelatin

Method:

 - soak the gelatin in cold water, then drain

 - measure out the hot coffee

 - stir in the sugar

 - melt in the gelatin

 - stir in the liqueur

 - set in a dish about 1cm deep

 - let set up completely

 - cut cubes and use as needed