Cool Coffee Gels Recipes

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WAKE UP COFFEE JELLY



Wake Up Coffee Jelly image

I have been making this coffee jelly for years and have not seen recipes for it. If you like coffee, you will probably like this.

Provided by jimmyz

Time 12h50m

Yield 160

Number Of Ingredients 4

2 ½ cups water
6 tablespoons instant coffee granules, or more to taste
1 (1.75 ounce) package fruit pectin (such as Sure-Jell®)
3 ½ cups white sugar

Steps:

  • Inspect five 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jelly is ready. Wash new, unused lids and rings in warm soapy water.
  • Mix water and instant coffee in a pot; bring to a boil. Add pectin and bring back to a boil. Add sugar and bring back to a boil.
  • Boil the mixture for 8 to 10 minutes, stirring constantly. Pour jelly into hot, sterilized jars. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
  • Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.

Nutrition Facts : Calories 17.2 calories, Carbohydrate 4.4 g, Sodium 0.1 mg, Sugar 4.4 g

DARK-ROAST COFFEE GELéE



Dark-Roast Coffee Gelée image

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

For gelée
6 tablespoons finely ground (for filter) dark-roast coffee
2 1/4 cups boiling-hot water plus 1 tablespoon cold water
1/2 cup granulated sugar
1 1/2 teaspoons unflavored gelatin (from one 1/4-oz envelope)
2 teaspoons vanilla
For topping
1/4 cup packed dark brown sugar
1 cup chilled heavy cream
Scant 1/4 teaspoon curry powder

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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