Dark-Roast Coffee Gelée

Dark-Roast Coffee Gelée
Dark-Roast Coffee Gelée
For this recipe, the darker and richer the coffee, the better. We made cone-filtered coffee, but it's equally delicious with perked or plunged coffee. If you only have an electric drip coffeemaker, don't use it for this recipe — too much yield is lost to evaporation. Curry powder may seem like a strange addition to the whipped cream topping, but it's absolutely delicious. You won't perceive any curry flavor per se — when combined with the brown sugar it simply lends fullness and depth.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes about 3 cups
American Coffee Chocolate Dessert Quick & Easy Curry Gourmet Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
  • 2 teaspoons vanilla
  • 1/2 cup granulated sugar
  • 1/4 cup packed dark brown sugar
  • 1 cup chilled heavy cream
  • Carbohydrate 27 g(9%)
  • Cholesterol 54 mg(18%)
  • Fat 15 g(23%)
  • Fiber 0 g(0%)
  • Protein 1 g(3%)
  • Saturated Fat 9 g(46%)
  • Sodium 23 mg(1%)
  • Calories 243

PreparationMake 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. Cooks' note:Gelée can be chilled up to 1 day.

PreparationMake 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. Cooks' note:Gelée can be chilled up to 1 day.

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