Coffee Gelee

By Chef Eddy Van Damme

Prep Time:

30m

Yield:

4 servings

Plan for:

3 hours + chill time

This isn't your grandma's Jello recipe. Starting with a refreshing, light and sophisticated coffee-flavored gelatin, this Coffee Gelée is a must-try recipe for coffee lovers. Although optional, a touch of coffee liqueur enhances this guiltless dessert very well.

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Products Used

Extra Fine Granulated Pure Cane Sugar Bag

Ingredients

Coffee Gelée

2 cups fresh brewed coffee (regular or decaffeinated)
4 tablespoons Dixie Crystals Extra Fine Granulated Sugar
2 tablespoons water
1 envelope gelatin
2 teaspoons vanilla extract
2 tablespoons Coffee liquor (optional)

Decorating and Finishing

1/3 cup whipping cream
1 teaspoon Dixie Crystals Extra Fine Granulated Sugar
1/2 teaspoon vanilla extract
2 tablespoons chopped chocolate
2 tablespoons favorite coffee creamer

Directions

Combine hot coffee with sugar and set aside.
Combine water and gelatin and let sit for 2-3 minutes. Add to warm coffee and mix well.
Allow to cool to room temperature before proceeding.
Place serving glasses in refrigerator before filling.
Add vanilla and liqueur to cooled coffee mixture.
For sharp, clean sides, fill the serving glasses while they are in the refrigerator so that you don't have to move them. This will keep gelee from creating a cloudy film on edges of serving glasses. Fill glasses equally full.
Dessert will be ready after about 3 hours, but is equally great for several days after.
To finish, whip cream, sugar, and vanilla in a cold bowl to soft peaks. Spoon onto coffee gelee.
Sprinkle with chopped chocolate and pour a little coffee creamer on surface of gelée.