Coffee-Hazelnut Verrines and Cognac Caramel Jelly Recipe

Ingredients:

• 1 cup strong coffee
• ½ cup heavy cream
• ½ cup sweetened condensed milk
• 1 cup chopped hazelnuts
• 1 tablespoon butter
• 1 envelope unflavored gelatin
• 1 cup sugar
• 3 tablespoons water
• ¼ cup cognac

Instructions:

1. Chop the hazelnuts and toast them in a dry pan until lightly browned. Remove from pan and set aside.
2. In a medium saucepan, heat the coffee with the cream and sweetened condensed milk, stirring until well mixed.
3. Add the chopped hazelnuts and continue stirring until evenly distributed.
4. In a separate bowl, sprinkle the gelatin over 3 tablespoons cold water, then add ¼ cup boiling coffee mixture and stir until gelatin has dissolved.
5. Add gelatin mixture to coffee mixture and stir until incorporated.
6. Pour the mixture into individual verrine glasses and refrigerate for at least 3 hours.
7. To make the caramel jelly, heat sugar in a pan over medium heat until melted and golden brown, stirring constantly. Remove from heat.
8. Stir in butter until melted, then add cognac and ½ cup boiling water. Mix well.
9. Sprinkle the gelatin over 2 tablespoons cold water, then add ¼ cup boiling caramel mixture and stir until gelatin has dissolved.
10. Add the gelatin mixture to the caramel mixture and stir until incorporated.
11. Pour the caramel jelly over the set coffee-hazelnut verrines and refrigerate for at least 2 hours or until jelly is set.
12. Serve chilled.

Verdict and Serving Suggestions:

The combination of coffee, hazelnut, and caramel with a hint of cognac is a winner in this dessert. The texture of the jelly and the smoothness of the verrines make for a great contrast in every bite. Serve this dish chilled and enjoy it as a light end to a heavy meal.