Level two Americano coffee jelly with agar-agar and whipped cream

Make two-thirds of a cup of espresso rather than boiling the coffee, which would diminish its flavour.

In a medium saucepan whisk one and one-third cups of water with the agar-agar and a quarter cup of sugar and bring to a boil to activate the agar-agar.

After about one minute, when no sugar or agar crystals remain, kill the heat and cool about five minutes.

Add the espresso, taste for sweetness and adjust, then pour into ramekins or molds.

Refrigerate; agar sets faster than gelatin, possibly in as little as an hour depending on the mold.

Loosen the edges with a paring knife and invert into a champagne coupe.

Whip about a cup of cream with a tablespoon or two of sugar to stiff peaks.

Pipe the whipped cream over the jelly from a pastry bag with a decorative tip.