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.
- 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.
I’ve never seen a dessert like this! It sounds refreshing and light for a warm day.
This looks really yummy! I shall try this for my hubby, it is already so hot here now, we will both appreciate it!
Great – I remembered to make decaf since I served it at a supper gathering…
this looks like a very fun dessert – thanks for sharing the recipe
It’s my new, easy go-to recipe for whenever warm weather finally comes our way!
I’ve never heard of coffee jelly but love how it sounds. It would make for a really refreshing dessert I’m thinking! I love all your Pennsylvania Dutch recipes, Liz.
Thanks, Susan, it got a lot of hits on food52 except for the judges 😉
I agree with Suzanne. This sounds super refreshing. I have never heard of coffee jelly either, until you opened my horizons once again, Elizabeth. I envision making it this summer after a spicy Asian meal. Does it sit light or heavy?
Light as a feather. If you love coffee, you might want to brew it pretty strong for the flavor. It cuts up very easily. I’m wondering about fooling around using a chai…
Ooo!!! I don’t remember this one 🙂 Looks fantastic though, my hubby still calls jello, jelly Liz. I think Chai would be brilliant too. I am pinning this for later, I have everything I need to make this right now!
Hi Liz! That’s one beautiful dessert. “Jelly” is oftentimes used in Vietnamese desserts… so now I’m scratching my head wondering why I’ve never done it. Have a great weekend!
You too – enjoy the weekend and I hope you experiment with Vietnamese jellies.
WOW…this looks so cool, I can’t wait to try it! Way better than an after dinner CUP of coffee.
It’s a nice, light dessert – you can skip the cream, of course…
I’m so glad you posted this again! It such a wonderful dessert for these warm evenings!
Liz, this looks so refreshing and I love coffee! I haven’t had Jello of any sort in ages, I’ll have to give this a try.
Let me know if you like it, Lisa –
I love this recipe as I am a huge fan of coffee flavor. This looks so beautiful and makes another use for my martini glasses.
Thanks, Mare, I love it in my martini glasses too –
If I may use an art term from the 1980s this is so deconstructural! That’s a good thing… GREG
“Deconstructed” is an ’80’s term? Gosh, I am still using it –
his looks so refreshing for a hot summer day…I also love coffee with anything. Going to try this for snack! A grown up jelly treat for sure~
Let me know how you like it, Mary – thanks.