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Espresso martini wine gums

Makes 48 sweets

You will need:

2x Silicon half sphere moulds (24 half spheres per mould)

Grapeseed oil (for greasing moulds)

(Mixed together)

100ml strong coffee

50ml vodka

50ml Kahlua

24g sheet gelatin

200g liquid glucose

150g granulated sugar

Lightly grease the moulds with the grapeseed oil. Soak the gelatine leaves in cold water until soft then drain away the water. In a small pan pour 75ml of the alcohol and coffee mixture and add the gelatine leaves. Warm gently until the gelatine has dissolved. In a separate pan add the remaining 125ml of the alcohol and coffee mixture, the liquid glucose and the sugar. Bring to the boil then pour this mixture into the alcohol, coffee and gelatine mixture. Whisk the two together until they are completely combined. Pour your combined mixture into moulds and place in the fridge for 12 hours. Once set push the jellies out and store them in the fridge.

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