Last month I played with a few coffee gelatin recipes that were pretty plain. Next, I imagined a more complicated concoction: Imagine combining a dessert course, coffee and wine all in one glass. Well, here it is. I found that the more sugar you add, the softer the gelatina becomes. And wobbly gelatinas are the best. I am using a high bloom gelatin. You may need to use 1 1/2 tsp. of gelatin with some types. Check the ratio of gelatin to liquid with the directions. —Sagegreen
teaspoons gelatin, separated
cold brewed coffee
hot brewed coffee
small curl of Meyer lemon rind, optional
finely ground fennel seeds
Muscovado or turbinado sugar, to taste
First sprinkle 1 tsp. of the gelatin over the cold coffee and let rest for 5 minutes. Add optional lemon curl the sugar to the hot coffee and dissolve. Stir in the fennel next. Whisk the sweetened hot coffee with the cold mix to dissolve all the gelatin. Remove the lemon rind. Pour into glasses; cover and chill for at least 1 hour, preferably 2.
Meanwhile proceed to make the second layer. Sprinkle 1 tsp. of the gelatin onto the orange juice and let rest for 5 minutes. To the boiling water add the cane sugar; stir to dissolve. Add the hot mix to the gelatin and stir to dissolve. Stir in the orange zest. Whisk in the marscapone, sour cream and yogurt. Let this chill for an hour or two. After the first layer has completely set and this layer is starting to gel, you can add this layer next. Cover and chill further until this layer completely sets.
The final layer begins with 1 tsp. of the gelatin sprinkled on top of the 1/3 of the wine and let sit for 5 minutes. Dissolve the sugar in with the boiling water. Whisk this in with the gelatin/wine mix so the gelatin dissolves. Whisk in the cherry preserves and remaining wine. Chill for a an hour or so until this begins to set. When the second layer is firm enough, you can add this final layer. Chill. As soon as the final layer has set, this dessert is ready to eat. Keep covered until then. Serve with a little whipped cream on top if you like either as a dollop or as a fourth layer (see pictures).