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Dessert

Coffee Jelly

A gelatin dessert made by setting sweetened coffee with gelatin and served with whipped cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Coffee and cream are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 2,339 recipes. Both carry 2-heptanol, which smells bitter, floral. The science ↓

Coffee Jelly

Ingredients

Directions

  1. Soak ½ package of Cox's gelatine in ½ cup of cold water for 30 minutes.

  2. Add 1 quart of boiling hot sweetened coffee to the soaked gelatine and stir well.

  3. Strain the mixture into a quart mold that has been rinsed in cold water.

  4. Chill until set and 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. Coffee + creamtop 17% of all pairs
    Smell alikelow
    Cooked together2,339 recipes

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

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

What each ingredient does

Gelatine
Forms the gel structure that holds the coffee liquid in a firm, wobbly set.
Sweetened coffee
Provides the main liquid, flavour and sweetness of the jelly.

The step that matters

Soaking the gelatine. Gelatine must hydrate fully in cold water before it meets the hot coffee. Clumps that do not dissolve leave gritty, uneven spots, and the jelly may fail to set evenly.

“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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