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Dessert

Coffee Jelly

A chilled dessert made by setting coffee, sugar, and gelatin into molds.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and coffee are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 4,344 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓

Coffee Jelly

Ingredients

Directions

Make the jelly

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

  2. Pour boiling water over the soaked gelatin and stir until dissolved.

  3. Add sugar and strong coffee to the mixture and stir well.

Set and serve

  1. Strain the mixture into molds and refrigerate until hardened.

  2. Serve with sugar and 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 + coffeetop 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 as it cools.
Strong coffee
Gives the jelly its main flavour and dark colour.
Sugar
Adds sweetness and balances the bitterness of the coffee.

The step that matters

Dissolve the gelatin fully in boiling water. Gelatin must melt completely before the coffee and sugar are added. Undissolved granules do not set and can leave a grainy or rubbery texture in the finished jelly.

“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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