جيلي بنكهة القهوة والقرفة

Italian 5 Mins Prep · 10 Mins Cook

1. Rinse out a 500ml decorative mould with cold water.
2. While the coffee is still hot, pour it into a bowl, stir in the cinnamon, then add the sugar and continue to stir until cooled slightly. Sift the corn flour into the mixture and whisk to prevent any lumps from forming.
3. Strain the mixture into a pan and bring to a boil over low heat, stirring constantly using a spatula (don’t use a whisk as this will destroy the structure). Once the mixture has thickened and the corn flour has cooked out, approx. 5 minutes, remove the pan from the heat, stir for a few seconds to cool slightly before pouring it into the prepared mould.
4. Chill in the refrigerator for at least 3 hours.
5. Remove from the refrigerator and turn out on to a serving dish.
6. Dust with cocoa powder and serve with whipped cream, if desired.

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