DARK ROAST COFFEE GELEE
Make and share this Dark Roast Coffee Gelee recipe from Food.com.
Provided by CarolynneM
Categories Gelatin
Time 8h10m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Brew ground coffee in filter style coffeemaker or a sieve lined with a paper filter using 2 cups boiling hot water. Meanwhile, bring granulated sugar and remaining 1/4 cup hot water to a boil in a small saucepan, stirring until sugar is dissolved, then remove from heat. Sprinkle gelatin over 1 Tbsp cold water and let soften one minute. Stir together hot coffee, sugar syrup, and vanilla in a metal bowl, then add gelatin mixture, stirring until dissolved. Chill, covered, until softly set, at least 8 hours.
- For topping, force brown sugar through a sieve into bowl, then add cream and curry. Beat with an electric mixer or whisk until it just holds soft peaks.
- Divide gelee among 10 espresso cups (or other similar size cups) and top with a dollop of the cream.
Nutrition Facts : Calories 145.3, Fat 8.8, SaturatedFat 5.5, Cholesterol 32.6, Sodium 13.1, Carbohydrate 16.1, Sugar 15.4, Protein 0.8
DARK-ROAST COFFEE GELéE
Categories Coffee Chocolate Dessert Quick & Easy Curry Gourmet Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes about 3 cups
Number Of Ingredients 10
Steps:
- Make gelée:
- Brew ground coffee in a filter-style coffeemaker (not electric) or a sieve lined with a paper filter using 2 cups boiling-hot water.
- Meanwhile, bring granulated sugar and remaining 1/4 cup hot water to a boil in a small saucepan, stirring until sugar is dissolved, then remove from heat.
- Sprinkle gelatin over 1 tablespoon cold water and let soften 1 minute. Stir together hot coffee, sugar syrup, and vanilla in a metal bowl, then add gelatin mixture, stirring until dissolved. Chill, covered, until softly set, at least 8 hours.
- Make topping:
- Force brown sugar through a sieve into a bowl, then add cream and curry powder and beat with an electric mixer or a whisk until it just holds soft peaks.
- Divide gelée among 10 (2- to 4-ounce) cups (such as espresso cups) and top with dollops of whipped cream.
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