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 Jell Y
Ingredients
Directions
Prepare
Dissolve the gelatine in cold water.
Make the jelly
Add boiling coffee and boiling water to the mixture.
Stir in the sugar and bring to a boil.
Strain the mixture and pour it into molds to cool.
Serve
Serve with cream and sugar.
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.
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Coffee + sugartop 17% of all pairsSmell alikelowCooked 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 liquid into a firm, wobbly jelly as it cools.
- Sugar
- Adds sweetness and balances the bitterness of the coffee.
- Boiling coffee
- Provides the coffee flavour and dark colour of the jelly.
The step that matters
Dissolve the gelatine in cold water before adding hot liquids. Gelatine must hydrate in cold liquid first so its granules dissolve evenly. Adding it straight to hot liquid can leave clumps, and the jelly may set 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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