Best Dark Roast Coffee Gelée Recipes

Dark-Roast Coffee Gelée image

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.

Dark Roast Coffee Gelee image

Provided by CarolynneM

Categories Gelatin

Time 8h10m

Yield 10 serving(s)

Number Of Ingredients 9

6 tablespoons dark roast coffee, finely ground
2 1/4 cups boiling hot water
1 tablespoon cold water
1/2 cup granulated sugar
1 (1 1/2 teaspoon) envelope unflavoured gelatin
2 teaspoons vanilla
1/4 cup dark brown sugar, packed
1 cup heavy cream, chilled
1/4 teaspoon curry powder

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