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Dessert

Coffee Jelly

A chilled coffee-flavored gelatin dessert served with whipped cream.

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.

Make the jelly

  1. Add the boiling hot coffee and sugar to the soaked gelatine.

  2. Strain the mixture and pour it into moulds.

Serve

  1. Serve with rich whipped 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 + 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 wobbly, firm jelly as it cools.
Strong hot coffee
Provides the main flavour and liquid that becomes the jelly.
Sugar
Sweetens the coffee and balances its bitterness.
Rich whipped cream
Adds richness and a cool, fatty contrast to the bitter coffee jelly.

The step that matters

Soak the gelatine fully before adding hot coffee. Gelatine must hydrate in cold water first so it dissolves evenly in the hot liquid. Skipping or shortening the soak can leave lumps or weak setting.

“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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