Best Coffee Jello Recipes

COFFEE JELLO

Steps:

• 1. Pour boiling water in a medium size measuring cup; add contents of knox gelatin envelope & stir until dissolved.
• 2. Measure out the 1 cup of black coffee, pour into gelatin mixture; stir.
• 3. Pour into individual bowls or into one bowl. Refrigerate for at least 4 hours or until firm. Garnish with sugar on top & some cream or eat plain.

COFFEE & BAILEYS JELLO CUBES

Steps:

• Let soak 7 sheets of leaf gelatin in cold water (for about 5 minutes).
• Make coffee. Make it as strong as you like. Add brown sugar and mix until sugar is dissolved.
• Take the gelatin out of the cold water and stir into the hot coffee until disolved. Let cool slightly.
• Meanwhile prepare a suited form of about 10 x 6 inches in size. Line out with cling film. Fill in the coffee mixture and put into the fridge for about 2 hours.
• Then soak 4 sheets of leaf gelatin in cold water (for about 5 minutes).
• Heat up the whipping cream. It should be warm. Take the gelatin out of the cold water and stir into the warm whipping cream until dissolved. Add Baileys and mix.
• Let cool, but don't let it gelatinize. Take Coffee jello out of the fridge and pour carefully the Baileys mixture onto the coffee jello.
• Put in the fridge and chill for at least 6 hours (or overnight).
• Take the "Coffee & Baileys Jello" together with the cling film out of the form.
• Cut it into cubes of about 1 inch using a thin sharp knife. Serve immediately or put them back into the fridge until use.
• NOTE: Should be make ahead one day prior serving.
• NOTE: Cooking time is for making one day ahead.
• NOTE on Gelatin: if you can't get leaf gelatin, you may use granulated gelatin. 4 sheets leaf gelatin are 1 envelope (o,25 oz) granulated gelatin. I would suggest to use 2 envelopes for the coffee part and 1 envelope for the Baileys part.

COFFEE JELLO RECIPE - (3.6/5)

Steps:

• 1. Place 1/2 c cold water in a bowl. 2. Sprinkle 3 unflavored gelatin packets over the water. Let sit until the gelatin blooms, about 10 minutes. 3. Stir in the hot coffee and mix until the gelatin is completely dissolved. 4. Stir in the can of sweetened condensed milk. 5. Pour into glass pan. Thickness of finished jello depends on the size of the pan. I used a 7 x 11 pan but a 9 x 13 pan will give you thinner pieces and an 8 x 8 pan will give you thicker pieces. Note: The combo of coffee and sweetened condensed milk is inspired by Vietnamese coffee. You can probably adapt this to use coffee or espresso, cream and sugar (be sure to dissolve the sugar in the hot coffee and gelatin). I find that 1 packet of unflavored gelatin will firm up 1 1/2 cups of liquid to finger jello "strength" (according to David Lebovitz's "How to Use Gelatin" post you can mold 2 cups with one envelope - but I feel finger jello needs to be stronger).

ORANGE COFFEE JELLO

Steps:

• Prepare 1 1/2 cups strong coffee.
• Sweeten brewed coffee to taste, then add vanilla and orange essence.
• Dissolve gelatine according to package directions.
• Combine dissolved gelatine and coffe.
• Fill two cups or glasses with jello mixture, let cool.
• Chill for at least two hours.
• To serve, whip cream and top each serving with half of the whipped cream.
• Sprinkle with cocoa (you can also use some chopped dark chocolate).
• Enjoy!

ORANGE COFFEE JELLO

Steps:

• Prepare 1 1/2 cups strong coffee.
• Sweeten brewed coffee to taste, then add vanilla and orange essence.
• Dissolve gelatine according to package directions.
• Combine dissolved gelatine and coffe.
• Fill two cups or glasses with jello mixture, let cool.
• Chill for at least two hours.
• To serve, whip cream and top each serving with half of the whipped cream.
• Sprinkle with cocoa (you can also use some chopped dark chocolate).
• Enjoy!