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Dessert

Coffee Jelly

Coffee jelly is a gelatin dessert made with strong coffee, sugar, water, and Coxe's gelatine.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Coffee and sugar 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

  1. Soak the gelatine in cold water for 15 minutes.

  2. Pour off the water and dissolve the gelatine in hot coffee.

  3. Wet a mold and pour the mixture through a strainer into it.

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 + 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 as it cools.
Coffee
Provides the main flavour and the liquid that becomes the jelly.
Sugar
Adds sweetness to balance the bitterness of the coffee.

The step that matters

Dissolve the gelatine fully in hot coffee. Gelatine only sets properly when fully dissolved. Undissolved granules leave gritty specks and weak patches, so the coffee should be hot enough to melt the gelatine completely before pouring.

“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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