In 1750 military officer Hyder Ali of the Kingdom of Mysore (now part of India) and his wife were delivered of a baby. They named him Fath Ali, but they called him Tipu Sultan after a local Muslim saint, Tipu Mastan Aulia. Tiger of Mysore Mocha Mysore Coffee Latte Petits Fours uses a product that is a very gentle cat.
East India Company When Tipu was only 15 years old he got the chance to apply his military training in the heat of battle for the first time. The boy took charge of a force of several thousand on an invasion of Malabar.
Tipu took a tiger as his personal emblem, and upon his accession to the throne in 1782, he made it the official symbol of the state of Mysore. Across India he was known as ‘The Tiger of Mysore’. The tiger’s head appeared stamped, embroidered or engraved on all his personal goods.
Tipu Sultan fought long and hard, but ultimately unsuccessfully, to preserve his country’s independence from the British. Today, Tipu is remembered as a heroic freedom fighter in India. He died in 1799 still fighting the British.
Enjoyed since the late 1600s, Tiger of Mysore coffee, a classic combination of two of the world’s oldest coffees, is delightfully refreshing. The light flavour and full aroma of Mysore coffee blends with Mocha softness.
These Tiger of Mysore Mocha Mysore Coffee Latte Petits Fours will be enjoyed even by those who usually avoid coffee at the end of a meal. They are simple to make and can be prepared a day in advance, making them ideal for smart entertaining with no pressure.
Tiger of Mysore Mocha Mysore Coffee Latte Petits Fours ingredients:
For dark coffee layer:
250ml brewed Tiger of Mysore Mocha Mysore Coffee
50ml milk
2tbs sugar or to your taste
5 leaves gelatine, or follow instructions on pack for setting I pint of liquid.
This recipe requires a firm set.
For milk layer:
350ml milk
2tbs sugar or to your taste
5 leaves gelatine or follow instructions on the pack to give a firm set.
Optional – Metallic sprinkles for decoration
Method:
Line a small loaf tin with cling-film, ensuring plenty of film hangs over the sides of the tin as you’ll need this when removing the jelly.
For the coffee layer:
Put the coffee, milk and sugar in a small pan over low heat.
Soak the gelatine in water for a few seconds.
Add the softened gelatine to the coffee and stir continually until the gelatine has fully dissolved.
Turn off the heat and allow to cool for a minute or two.
Pour the coffee layer into the prepared loaf tin. Transfer to the fridge as soon as it has cooled to tepid.
When the coffee layer has set, probably an hour or so, start on the milk layer.
For the milk layer
Put the milk and sugar in a small pan over low heat.
Soak the gelatine in water for a few seconds.
Add the softened gelatine to the milk and stir continually until the gelatine has fully dissolved.
Turn off the heat and allow to cool for a minute or two.
Pour the milk layer into the loaf tin to cover the coffee layer. Transfer to the fridge as soon as it has cooled to tepid.
To assemble:
Lift the jelly from the tin using the cling-film overlapping the sides.
Place on a chopping board and peel back the film from the sides.
Wet a large thin-bladed knife and gently cut the jelly into cubes. You will need to wet the blade between each cut.
Place each cube on a plate and decorate just before serving, or leave unadorned.
Recipe by Chrissie Walker © 2018