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Dessert

Coffee Gelatine

A coffee-flavored gelatin dessert made with coffee, sugar, eggs, milk, and vanilla.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and vanilla are a kitchen classic. They rank in the top 5% of all ingredient pairs, and cooks put them together in 19,187 recipes. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

Coffee Gelatine

Ingredients

Directions

Make the custard

  1. Dissolve the gelatine in a little cold water.

  2. Add boiling coffee, then beat together the yolks of the eggs, milk, and sugar.

  3. Combine this mixture with the gelatine and cook in a double boiler until it thickens slightly.

  4. Remove from heat and fold in the stiffly beaten egg whites until just mixed.

  5. Stir in the vanilla.

Set and serve

  1. Pour into a mold to harden.

  2. Serve sliced with a sauce made of thick cream, slightly sweetened and flavored with vanilla.

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. Milk + vanillatop 5% of all pairs
    Smell alikemoderate
    Cooked together19,187 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Sugar + vanillatop 8% of all pairs
    Smell alikelow
    Cooked together35,032 recipes

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

  3. Coffee + vanillatop 9% of all pairs
    Smell alikemoderate
    Cooked together1,391 recipes

    Shared aroma: sotolon (curry, maple).

  4. Milk + coffeetop 10% of all pairs
    Smell alikemoderate
    Cooked together2,202 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  5. Sugar + coffeetop 17% of all pairs
    Smell alikelow
    Cooked together4,344 recipes

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

Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Gelatine
Sets the liquid into a firm, sliceable dessert as it cools.
Eggs
Yolks thicken the custard while whites are folded in to lighten the texture.
Milk
Adds richness and softness to the custard base.
Sugar
Sweetens the dessert and balances the bitterness of the coffee.
Boiling coffee
Provides the main flavour of the dessert.

The step that matters

Combine the custard with the gelatine and cook gently in a double boiler. Egg yolks can curdle or scramble if overheated, so gentle indirect heat is needed until the mixture only thickens slightly. Gelatine must also be fully dissolved and evenly mixed for the dessert to set smoothly.

“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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