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Dessert

Coffee Jelly

A gelatin dessert made with strong coffee, sweetened, set in cups, served with whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and cream are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 43,450 recipes. Both carry 2,3-butanedione, which smells butter, sweet. The science ↓

Coffee Jelly

Ingredients

Directions

Prepare

  1. Soak the gelatine in cold water for 2 hours.

  2. Prepare strong coffee and sweeten it to taste.

Set and serve

  1. Add the dissolved gelatine to the hot coffee and stir well.

  2. Pour the mixture into wet cups and set in a cool place for a few hours.

  3. Serve with whipped cream.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Sugar + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together43,450 recipes

    Shared aroma: 2,3-butanedione (butter, sweet).

  2. Coffee + creamtop 17% of all pairs
    Smell alikelow
    Cooked together2,339 recipes

    Shared aroma: 2-heptanol (bitter, floral).

  3. Coffee + sugartop 17% of all pairs
    Smell alikelow
    Cooked together4,344 recipes

    Shared aroma: beta-damascenone (apple, rose).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Gelatine
Sets the coffee liquid into a firm, wobbly jelly when cooled.
Strong coffee
Provides the main flavour and liquid base of the jelly.
Sugar
Sweetens the coffee to balance its bitterness.

The step that matters

Dissolving the gelatine into the hot coffee. Gelatine must be fully dissolved and evenly stirred into the hot coffee, otherwise lumps or uneven pockets will stop the jelly from setting smoothly. Gelatine sets as it cools, so the mixture should be stirred well before it is poured.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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