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Dessert

Coffee Jelly

A chilled coffee-flavored gelatin dessert made with sugar, gelatine, boiling water, cold water, and strong coffee.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Sugar and coffee 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

Make the jelly

  1. Soften the gelatine in the cold water.

  2. Add the boiling water, sugar, and coffee.

  3. Stir until well dissolved.

  4. Strain through cheesecloth into a mold.

Set and serve

  1. Refrigerate until set.

  2. Serve with whipped cream flavored with a little orange.

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 + coffeetop 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 liquid into a firm, wobbly jelly as it cools.
Strong coffee
Provides the main flavour and liquid base of the jelly.
Sugar
Sweetens the coffee so its bitterness is balanced.

The step that matters

Soften the gelatine in the cold water. Gelatine must hydrate fully in cold liquid before heating; if it goes straight into hot liquid it can clump and set unevenly. Dissolving it completely ensures a smooth, evenly set jelly.

“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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