DARK-ROAST COFFEE GELéE

Dark-Roast Coffee Gelée image

Yield Makes about 3 cups

Number Of Ingredients 10

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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.