Dark Roast Coffee Gelée Recipes
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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