Here’s a dessert recipe for cappuccino lovers – or anyone who loves their after-dinner coffee.

100ml (4 fl oz) hot water

15g (½oz) packet gelatine

3–4 tsp sugar

350ml (12 fl oz) strong, hot, black coffee, decaffeinated if preferred

300ml (10 fl oz) double cream chocolate shavings or powdered cinnamon for garnish

1. Put the hot water in a small bowl; sprinkle the gelatine on top and stir it in.

2. Let it sit until it is softened and the mixture looks clear, not grainy or lumpy.

3. Stir the sugar into the hot coffee, then stir in the gelatine and finally 50ml (2 fl oz) cream.

4. Set aside about 50ml (2 fl oz) of coffee mixture in a small bowl standing insider a larger bowl of hot water. This is to prevent it setting.

5. Divide the rest of the coffee mixture between 3–4 cups or glasses, making sure none is more than about threequarters full.

6. Put them in the fridge and leave for about 45 minutes, or until they are starting to set.

7. Whip remaining cream until stiff, then whip in the small amount of liquid coffee.

8. Spoon cream on top of the jellies. Return to fridge and leave for 4 hours. By this time the coffee base will be set, though the cream top will remain quite soft.

9. Top with shavings of chocolate or a dusting of powdered cinnamon and serve with chocolate biscuits.

Serves 3–4