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Dessert

Coffee Jelly

A chilled coffee-flavored gelatin dessert sweetened to taste.

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 30 minutes.

  2. Prepare strong coffee and sweeten it to taste.

Set the jelly

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

  2. Strain the mixture into a mould rinsed with cold water.

  3. Chill in the refrigerator or a cool place until set.

Serve

  1. Serve with whipped cream on top.

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, sliceable jelly as it cools.
Strong coffee
Provides the main liquid, flavour and dark colour of the jelly.
Sugar
Adds sweetness to balance the bitterness of the coffee.

The step that matters

Stirring the dissolved gelatine into the hot coffee. Gelatine must be fully dissolved and evenly mixed through the coffee. Any undissolved granules or unmixed pockets can leave lumps or weak spots, so the jelly sets unevenly.

“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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