Coffee Jelly
Ingredients
Directions
Prepare
Soak the gelatine in cold water for 30 minutes.
Make and set the jelly
Add the boiling sweetened coffee to the soaked gelatine and stir well.
Strain the mixture into a quart mold that has been rinsed with cold water.
Refrigerate until set and serve with whipped cream.
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
What each ingredient does
- Gelatine
- Sets the coffee liquid into a firm, sliceable jelly as it cools.
- Sweetened coffee
- Provides the main flavour and liquid that becomes the jelly.
The step that matters
Soak the gelatine fully before adding the coffee. Gelatine must hydrate in cold water so it dissolves evenly in the hot coffee. Unhydrated granules can stay lumpy or set unevenly, leaving a weak or grainy 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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