Coffee Jelly

I’m rerunning a summer favorite, today, my Coffee Jelly from a few years back…

“Jelly” is a British term for a gelatin dessert and my Coffee Jelly is adapted from a recipe in “The Lancaster County Cookbook”. I omitted the walnuts, preferring to use almonds as a garnish. I sweetened and flavored the cream, finishing off the jelly with curls of lemon zest.

Make the coffee jelly several hours in advance, allowing time for it to set. Mine was firm in two hours. You can play with flavored coffees – or not. I used a decaf French roast. This is a light, refreshing dessert, especially in warmer weather, and it makes for an elegant presentation. It is fun to make and folks are surprised to learn how easy it is to prepare.

Serves 4

• 1 envelope unflavored gelatin
• 1/2 cup cold water
• 1 cup very hot brewed coffee
• 1/3 cup white sugar plus 1 teaspoon, divided use
• 1/2 cup whipping cream
• 1/4 teaspoon almond extract
• lemon zest curls

1. Empty the gelatin granules into a glass loaf pan. Add the cold water and stir to soften gelatin.

2. Add the hot coffee to gelatin and mix well to combine.

3. Add sugar and stir.

4. Refrigerate until jelly has set, 2-3 hours.

5. Chill 4 martini glasses in freezer.

6. Cut the jelly into small cubes and return to fridge while you whip the cream.

7. In a deep-sided bowl, add the cream, sugar and almond extract. Whip until soft peaks form.

8. Gently fold the jelly cubes into the whipped cream.

9. Spoon into chilled glasses, garnish with almonds and lemon zest. Serve immediately.