Alcoholic jelly "Irish cream"

Ingredients:

• 2 cups of hot strong black coffee
• 3 tablespoons of sugar
• 5 packets of 7 grams of gelatin
• 1 bottle (750 ml) Irish cream liqueur, such as Baileys Original Irish Cream
• Whipped cream and chocolate-covered coffee beans, for serving
• Special equipment: wooden skewer and pastry bag

Preparation:

1. Line a 20x20cm baking pan with plastic wrap, allowing it to overhang by 5cm on all sides.
2. Mix the coffee and sugar in a medium bowl until the sugar dissolves. Vigorously stir in 2 packets of gelatin until completely dissolved. Strain the coffee mixture through a fine sieve into the prepared pan. Skim off any foam from the top with a spoon. Refrigerate, uncovered, until the jelly sets, about 1 hour. Use a wooden skewer to poke a few holes in the coffee jelly. This will help hold the two layers together.
3. Microwave 1 cup of liqueur for about 1 minute. Add the remaining 3 packets of gelatin and stir until completely dissolved. Add the remaining liqueur and stir. Pour the mixture over the set coffee jelly and refrigerate until completely set, about 2 hours.
4. Carefully remove the jelly from the mold by pulling on the overhanging film. Cut the jelly into 36 squares. You can also cut out shapes using a small shamrock-shaped cookie cutter.
5. Pipe whipped cream onto each serving of jelly and garnish with a chocolate-covered coffee bean. Refrigerate until ready to serve.