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Coffee Jelly

Coffee Jelly

Try your favorite flavored coffee in this old-fashioned dessert. Decorate each dessert plate with melted vanilla ice cream and chocolate sauce.

Make Ahead

Oxmoor House MAY 2004

  • Yield: 6 to 8 servings

Ingredients

  • 2 envelopes unflavored gelatin
  • 3/4 cup Kahlúa
  • 3 cups hot brewed coffee
  • 3/4 cup sugar
  • Pinch of salt
  • 1 cup whipping cream, whipped
  • Chocolate shavings

Preparation

Sprinkle gelatin over Kahlúa in a small bowl; let stand 5 minutes to soften gelatin. Add hot coffee, sugar, and salt; stir until gelatin dissolves (about 2 minutes).

Pour into 6 or 8 lightly greased 4" (1/2 cup) brioche molds; cover and chill overnight.

Use fingers to gently pull jelly away from edges of each mold; unmold onto dessert plates. Dollop with whipped cream; sprinkle with chocolate shavings.

Unmolding Tip: If jelly does not unmold easily, very quickly dip bottom of each mold into hot water to loosen; unmold onto dessert plates.

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