Instructions

• Place the water into a medium saucepan over low heat and sprinkle the gelatine over the top. Stir constantly until you see the gelatine is fully dissolved. A silicone or rubber spatula is best here so you can rub any bits of gelatine against the side of the pan to help them dissolve. Don’t let it boil.
• Add the coffee granules and sugar and continue stirring until the sugar is dissolved. Again, don’t let it boil.
• Transfer the coffee mixture to a large mixing bowl and place in the fridge for 15-20 minutes until cooler than room temperature. It should be a thick syrup but not set to a jelly.
• Once the coffee syrup is cool, pour the cold cream into a separate large bowl and use an electric mixer to beat to firm peaks. Be careful not to overwhip or it will become grainy – you just want it to get the point where a peak holds it’s shape, just.
• Stir the vanilla into the coffee syrup.
• Add one quarter of the whipped cream to the coffee syrup and stir to loosen.
• Add another quarter of the whipped cream and switch to a folding motion. Gently folding until just combined. The aim with folding is to lift from the bottom and fold over the top so as not to knock out air.
• Repeat two more times with the remaining cream. The mixture should feel light and fluffy and be able to hold it’s shape and not settle back into itself.