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