1 litre strong hot espresso coffee or strong plunger coffee
2 Tbsp Chelsea White Sugar
2 tsp vanilla essence
30g (3 sachets or 6 tsp or 6 clear sheets) gelatine
300ml cream
1 Tbsp Chelsea Icing Sugar
1 tsp mild curry powder (no kidding!)
approx 3 tsp Chelsea Coffee Crystals to garnish

Make the coffee and strain through a fine sieve. Make sure the coffee is really hot. Stir in the Chelsea White Sugar, vanilla essence and gelatine. Stir to thoroughly dissolve. The liquid needs to be really hot to dissolve the gelatine properly. Don't boil it, once the gelatine is dissolved. Cool and pour into 6 glasses or small ramekins and allow it to set in the fridge. Beat the cream with Chelsea Icing Sugar and curry powder until thick. Place about a tablespoon of cream on each set jelly and sprinkle with coffee crystals to decorate.
Serve with extra cream and crystals on the side.