Coffee Jelly

By Lizthechef
April 20, 2011
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Author Notes: "Jelly" is a British term for a gelatin dessert and mine is adapted from a recipe in "The Lancaster County Cookbook". I omitted the walnuts in the gelatin, preferring almonds as a garnish. I sweetened and flavored the cream, finishing off the jelly with a few curls of lemon zest.Lizthechef

Serves: 4

  • 1 envelope unflavored gelatin
  • 1/2 cup cold water
  • 1 cup very hot brewed coffee
  • 1/3 cup white sugar plus 1 teaspoon, divided use
  • 1/2 cup whipping cream
  • 1/4 teaspoon almond extract
  • toasted sliced almonds
  • lemon zest curls
  1. Empty the gelatin granules into a glass loaf pan. Add the cold water and stir to soften gelatin.
  2. Add the hot coffee to gelatin and stir well to dissolve.
  3. Add sugar and stir.
  4. Refrigerate until jelly has set, about 3 hours.
  5. Chill 4 martini glasses in freezer.
  6. Cut the jelly into small cubes and return to fridge while you whip the cream.
  7. In a deep-sided bowl, add the cream, sugar and almond extract. Whip until soft peaks form.
  8. Gently stir the jelly cubes into the cream.
  9. Spoon into chilled glasses, garnish with almonds and lemon zest. Serve immediately.

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