Jelly cook
This post may contain affiliate links. Coffee Jelly with coffee-flavored gelatin generously drizzled with sweetened cream for a simple yet impressive dessert jelly cook is sure to love!
It’s a fun and delicious way to get your caffeine fix! I am not really into drinking coffee like G, who has to have at least 2 to 3 cups black in the morning to start his day right, but I love this liquid gold’s aroma and taste in both sweet and savory dishes. In fact, I have a long list of coffee-flavored favorites I make often. If you’ve been to Japan, you know everything there is outrageously expensive and prized to the roof. I clearly remember sitting in a quaint Tokyo coffee shop, relishing my very first taste of coffee jelly and almost choking on the last spoonful when I got the bill. 5 for a tiny cup, and that was in 1997! 5 for a gelatin dessert I could just as easily and cheaply make at home.
Seriously, the hardest part of this recipe is the wait! I like Knox brand for my coffee jelly and use about 4 cups of strong coffee to achieve the texture I like. Check your package instructions on how much liquid is recommended for that particular brand. If you don’t want to use condensed milk, swap with whole milk and sweeten the cream mixture with sugar to taste. Pour the gelatin mixture into a baking dish to harden and then cut into cubes. Divide the cubes into serving bowls or cups and drizzle with the sweetened cream.
Cathedral Window Gelatin recipe is as much fun to make as it is to eat! Creamy and melt-in-your-mouth silky, it’s delicious holiday dessert that’s sure to wow the guests! Coffee Jelly is as fun to eat as it is tasty! The combination of coffee-flavored jelly cubes and sweetened cream is a creamy and delicious dessert that’s sure to be a crowd-pleaser. In a sauce pot, bring 3 cups of the water to a boil. Gradually add the 3 cups of boiling coffee to the bloomed gelatin and stir constantly for about 2 to 3 minutes or until gelatin is completely dissolved and no granules are visible.
Transfer mixture into a baking dish and allow to completely cool. Refrigerate for about 2 to 3 hours or until completely set. In a bowl, combine condensed milk and table cream. Cut set gelatin into 1-inch cubes and divide into serving cups. Garnish with whipped cream, if desired. This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
