COFFEE JELLY (for six)
“In the Old South (and in England and Europe today), a ‘jelly’ meant a chilled gelatin dessert, not something to spread on toast.” Scott Peacock
For the jelly:
2 envelopes unflavored gelatin
¼ cup cold water
¾ cup granulated sugar
1/8 teaspoon salt
4 cups strong espresso coffee
For the topping:
1 cup heavy whipping cream
½ teaspoon vanilla extract
1 tablespoon granulated sugar
cinnamon to sprinkle
- Stir the gelatin into the cold water and let sit for 5 minutes to soften.
- Stir the sugar and salt into the hot coffee until the sugar is completely dissolved. Add the softened gelatin, and mix well until the gelatin is completely dissolved. Divide between six small dessert bowls or coffee cups, cover, and chill for several hours or overnight.
- To serve, whip the heavy cream with the vanilla and sugar to soft peaks, and spoon over each jelly. Sprinkle a little ground cinnamon on top and serve.
adapted from Edna Lewis and Scott Peacock, The Gift of Southern Cooking
NOTE: This recipe can be customized by adding liqueurs and accompanying it with varied cookies: Sambuca and simple almond biscotti, Kahlua and Mexican tea cakes, Irish whiskey and lemon icebox cookies.