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Dessert

Coffee Jelly

A chilled dessert made from coffee, water, gelatin, and sugar.

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. Melt the gelatine in the water.

  2. Strain the mixture into a basin.

  3. Add the strong clear coffee and sugar to taste.

  4. Stir well and refrigerate until set.

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

Sheet gelatine
Sets the liquid into a wobbly jelly as it cools in the fridge.
Strong clear coffee
Provides the main coffee flavour and liquid base of the jelly.
Sugar
Adds sweetness to balance the bitterness of the strong coffee.

The step that matters

Stir well and refrigerate until set. Gelatine must be fully dissolved and evenly mixed before chilling, or pockets of unset liquid and firm patches will form. Gelatine sets as it cools, so the mixture needs enough time in the fridge to firm through.

“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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