Coffee Jelly, With Spiced And Spiked Options

1. 1

   Sprinkle the gelatin onto the cold water and let sit for 3-5 minutes. The way I prefer to brew my coffee is to heat filtered water to 190 degrees. In a filter cone place the freshly ground coffee beans. Pour in a tease of the hot water (about 1/4 the amount) to wake up the ground beans; let that small amount of water filter through. Then pour in the remaining water to complete the brew. Whisk in the hot coffee to dissolve completely the softened gelatine. Sweeten to taste. Add a small peel of Meyer lemon, the ginger, and a shot of Domaine de Canton or whiskey, if desired. Cool, then remove the peel and ginger coin. Pour into a flat pan or mold or individual molds and chill for 3 hours or more.

2. 2

   After chilling cut the coffee gelatin into cubes from the pan or unmold the aspic (place in hot water briefly to loosen). Garnish with whipped cream (spiked, spiced, sweetened if you like, or just plain) and a small Meyer lemon peel. In Asia coffee gelatin cubes are often served in a pool of condensed milk.

* Per serving · 4 servings · Values may vary.

No additional tips available.