Sunday, May 8, 2011

This week was next week last week. . .

and I should have said, "next entry" instead of "next week" in my last post. At the time, I wasn't thinking about my trip to Nashville, which was last Sunday.

For those who don't know, I telecommute. My main office is in Nashville and I visit 3-4 times a year. It was a good trip overall, though I missed my regular hotel (long story) and didn't have any time to be social with local friends.

So, today I made sure I had all the ingredients to put today's recipe together.

brief pause for some boggling

Yes, folks, you read it correctly. As I type this, I have coffee jelly hopefully gelling in my fridge. I first had this with my sweetie and a dear friend at a Japanese restaurant on the Upper East Side of New York. It was as delicious as the concept was astonishing.

You may have noticed I don't make a lot of desserts. This is generally because they require more exact measurements than I tend to use. I wasn't exact with this either, so let's see how it goes:

My ingredients (makes 4 half cup servings):

4 oz espresso (purchased from the nearby cafe. We don't own a coffee maker)
12 oz water
1 heaping T of sugar (according to the local authenticity monitor, the sweet in this dessert should be incorporated into the whipped cream topping)
1 envelope Knox gelatin, which works out to about a Tablespoon

coffee filter

Dissolve the gelatin in 4 T of water
Add the coffee, gelatin and water to a small saucepan. Stir on low until gelatin and sugar is dissolved. Strain through coffee filter (You can use your coffee maker for this). Pour into serving dishes. Chill. Write blog entry. Check fridge every 20 minutes until sweetie tells you to calm down and go watch the Criminal Minds marathon on A&E.

I'm leaving the making of the topping to my sweetie. Later this evening, or possibly tomorrow, we will have the results.


  1. The topping isn't whipped. It'll be creamy and sweet. There should be a hint of sweetness in the gelatin itself, but most of the sweetness should come from the cream.

    Here's going to be my recipe for the topping:
    1. 4T Half-and-half
    2. Simple syrup to taste

    1. Mix the two ingredients together to taste. It should be sweet, but not cloyingly so.

  2. I finally tried this and loved it. For a variation I mixed espresso beans with a little French vanilla. I went a little lighter on the sugar since I prefer black coffee. This worked pretty well for me but next time I'll use the full amount.