Gelatina Caffe -- Coffee Gelee





6 tbsp. finely ground dark roast espresso
2-1/4 cup boiling hot water
1 tbsp. cold water
1/2 cup granulated sugar
1-1/2 tsp. unflavored gelatin
2 tsp. vanilla


1/4 cup dark brown sugar, packed
1 cup heavy cream, chilled
1/4 tsp. curry powder


Brew ground coffee in a filter-style coffee maker. I prefer to use a plunger style coffee maker for the espresso. It is quicker and you do not lose any water through evaporation. Using the 2 cups of boiling hot water, and the 6-7 tablespoons of the espresso coffee. It should be very strong.

Meanwhile, make a simple sugar syrup from the ½ cup of sugar and the ¼ cup of hot water. Bring to a boil and boil until the sugar is dissolved, stirring constantly. Remove from heat. Sprinkle the gelatin over 1 tablespoon of cold water and let soften for a minute or so. Stir together the hot coffee, sugar syrup and the vanilla in a metal bowl, then add the
gelatin mixture, stirring until dissolved. Chill, covered, until softly set, at least 8 hours.

Make sure the brown sugar is free of lumps. Either force it through a sieve, or run it through a blender until all lumps are removed and the sugar is “powdery”. Add the cream, and curry powder; whip with an electric mixer to soft peaks.

Divide the set coffee gelatine among 8, 4-6 ounce cups (such as a large demi-tasse), and top with dollops of the whipped cream. Return to the refrigerator until ready to serve. Serve well chilled.

Author's Comments

This recipe sounds like it is a lot of work . . . It is not! Just time consuming, that is all. But it does make a great presentation, especially at the end of that special meal made for friends or family. Try it . . . Especially if you are coffee lovers. You will experience a great dessert treat.

From my cookbook: The "Old Country" Italian Cookbook, by Donald J.P. La Marca

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