Coffee jelly, with spiced and spiked options
Coffee
This is a gelatin which I just love. My husband's grandmother used to make this from leftover coffee over the holidays. It was a wonderful treat. This recipe evolved as a popular depression era treat in this country because it did not require eggs, butter, or milk. I love to use Meyer lemon peel in making this with a whipped cream garnish, spiked or just plain. I am finding that most people like this sweetened, but I still prefer mine unsweetened. You can make these in individual servings with different amounts and types of sweetener. In Japan you will commonly find sweetened coffee gelatin. In Thailand you will find fancy parfait versions of coffee gelatin with sweetened cream gelatin layers. If you want this for an evening dessert, you might consider using a decaf coffee. How strong you make your coffee should dictate how strong your gelatin should be. I like a light gelatin with a good wobble where the light can shine through. I wish had the talent of Sarah Shatz so I could show you just how simply elegant this can be.
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